Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

1 lb baloney (garlic or reg)

1 red onion, sliced

garlic

American cheese – 2 slices per sandwich

Olive oil, Worcestershire, Cholula

Rye bread, mustard, pickle

Baloney Gets A Bad Rap

Yeah, it’s out of style. Supposed to bad for you, too much fat. Doesn’t cost very much, so how can it be good. It’s just not… cool.

But It Sure Is Good

There’s a reason we used to eat baloney all the time: sure it was cheap, but if no one liked it, they wouldn’t eat it no matter what the cost. Let’s face it: baloney tastes good! So stop avoiding it, go buy a pound of it (with or without garlic), ask the deli tender to slice it up nice and thin, and get ready to enjoy a real sandwich. Not that there’s anything wrong with a good turkey and swiss with avocado, or a ham and cheese, or pastrami on rye. They’re all good, sometimes great. But Roscoe says it’s time to put baloney back on top, where it belongs.

And Here’s How You Do It:

Get out your biggest frying pan and start with a red onion (duh). Slice it up thin and saute’ it in olive oil. You know what’s coming next: Worcestershire and Cholula. When the onion starts to wilt, put in your thin sliced baloney (Roscoe recommends w/garlic), continue to saute’ over a nice low heat. Don’t be in a rush, let it fry up and get nice and crispy. The onions will continue to saute’, don’t even worry about them, the more they cook, the better they’ll be.

Good Rye Bread

This ain’t no health food sandwich, so forget about the whole wheat this time (besides, rye is just as good for you, actually has more fiber than whole wheat, and you might need it after this sandwich).

Mustard and Cheese

Yellow mustard is out of style, too, but don’t even pay attention to that. Just get out your squeeze jar of French’s and lather up the bottom piece of bread. Spread your fried baloney over it (about an inch high), then cover with the onions, then your favorite cheese (sure, yellow American isn’t very popular these days, either, but Roscoe’s never listened to the Cheese Police, and he’s not gonna start now, so go ahead and put a couple slices of yellow American on top of the onions). Then comes the last slice of rye on top of the cheese. Press down lightly (don’t squeeze it to death, just a gentle push will do), and the cheese will start to melt from the heat of the meat and onions.

Pickle Is Optional

On the sandwich, or on the side, either way is fine, do whatever you like.

Beer Or Wine?

Naturally, you’d think beer is the perfect beverage to accompany this sandwich. And it is. But if your wife/girlfriend/babe of the moment is open minded enough to join you for this gastronomical delight, she might like a glass of wine. So don’t discourage it, pour whatever she wants. She’ll thank you twice.

We admit it: Cookin’ With Roscoe is full of baloney.

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-Roscoe