I love a fried boloney sammich on toast with mustard.
What kind of bread did you use?
What are the condiments?
Maybe instead of thick slices do a bunch of thin slices with some sort of whacky brown sugar glaze on the edges. (like a honey backed ham). You'd have that sweet and salty flavor with a nice kick in the ass from the mustard.
Get a nice bread that would stand up to being grilled.
I like my fried boloney burned around the edges. Maybe lay some foil on the grates.
Maybe chop it up into little chunks like pulled pork?
Man, you've got my mind thinkin' I want to throw some bologna on the grill.
Update: Dude, check this out. I would've never thought in a million years to put bologna on the grill.
