Wood-Fired Bologna Sliders (Tennessee Style) | Arteflame

Introduction

There is something undeniably nostalgic about a bologna sandwich, but down in Tennessee, we take it to a whole new level. We aren't talking about thin, cold cuts on white bread here; we are talking about thick slabs of quality bologna, seasoned with a rich BBQ rub, and seared to perfection on the Arteflame grill. Often affectionately called "Tennessee Round Steak," this dish transforms a humble ingredient into a gourmet slider that steals the show at any tailgate or backyard cookout. The high heat of the Arteflame center grate creates a caramelized crust that you just can't get in a standard frying pan, while the flat cooktop toasts the buns to golden perfection. Get ready to experience the ultimate comfort food that packs a smoky, savory punch in every bite. Whether you are feeding a hungry crowd or looking for a quick weeknight treat, these sliders are guaranteed to satisfy.

Ingredients

• 1 whole Bologna Chub (unsliced, beef or garlic variety preferred)
• Yellow Mustard (to use as a binder)
• Your favorite BBQ Dry Rub (sweet and smoky works best)
• 1 cup BBQ Sauce
• 12 Slider Buns (Brioche or Hawaiian rolls)
• 12 slices Cheddar Cheese (thick cut)
• Bread and Butter Pickles or Dill Chips
• 1/2 stick Butter (melted, for buns)

Instructions

Step 1: Prep the Bologna

1. Remove the red wax casing from the bologna chub entirely.
2. Slice the bologna into thick rounds, approximately 3/4 to 1 inch thick.
3. Using a sharp knife, make 3 to 4 small cuts around the outer edge of each slice, or cut a small "X" in the middle. This prevents the bologna from doming or curling up like a bowl when it hits the heat.

Step 2: Season the Meat

1. Lightly coat both sides of each bologna slice with yellow mustard. This acts as a binder to help the seasoning stick.
2. Generously sprinkle your BBQ dry rub over both sides of the slices, pressing it gently into the meat.

Step 3: Fire Up the Grill

1. Preheat your Arteflame grill. Aim for a medium-high heat on the flat cooktop surface.
2. ensure the surface is lightly oiled to prevent sticking and to encourage a good sear.

Step 4: Sear the Bologna

1. Place the seasoned bologna slices directly onto the hot flat cooktop.
2. Grill for about 3-4 minutes per side. You are looking for a deep, dark caramelized char—often called the "bark" in BBQ terms.
3. Once flipped, baste the seared side with your BBQ sauce.

Step 5: Melt and Toast

1. Move the bologna slightly further from the center fire to a cooler zone. Top each slice with a piece of cheddar cheese.
2. While the cheese melts, brush the cut sides of your slider buns with melted butter.
3. Place the buns face down on the cooktop and toast until golden brown and crispy.

Step 6: Assemble

1. Place a cheesy bologna slice onto the bottom bun.
2. Top with pickles for that necessary acid crunch.
3. Add the top bun and serve immediately while hot.

Tips

To get the absolute best results with your Tennessee Grilled Bologna Sliders, temperature management on the Arteflame is key. The bologna is already cooked, so your primary goal is developing flavor through the Maillard reaction. Use the hottest part of the cooktop near the center to get that aggressive sear quickly without drying out the meat. A common mistake is skipping the "scoring" step; if you do not cut the edges or put an X in the center, the meat will puff up, resulting in uneven cooking and toppings sliding off. Regarding the meat itself, visit a local butcher or deli and ask for a whole chub rather than buying pre-sliced packages. The thickness is crucial for the texture—too thin, and it feels like a lunchbox sandwich; keep it at least an inch thick to achieve that "steak" mouthfeel that makes this recipe famous.

Variations

While the classic Tennessee preparation is hard to beat, these sliders are incredibly versatile canvases for flavor. If you want to switch things up, try these five variations to surprise your guests:

• The Breakfast Beast: Top the grilled bologna with a fried egg (cooked right on the Arteflame flat top) and a dash of hot sauce for a morning kick.
• The Memphis King: Skip the pickles and top the slider with a heap of creamy coleslaw directly on the sandwich for a crunch that cuts through the saltiness.
• The Spicy Southwest: Swap the cheddar for Pepper Jack cheese, use a spicy dry rub, and add sliced jalapeños or caramelized onions.
• The Hawaiian Twist: Grill a slice of pineapple alongside the bologna and use Teriyaki sauce instead of traditional BBQ sauce.
• The Double Down: Use two thinner slices of bologna with cheese between them for a "Juicy Lucy" style bologna melt.

Best pairings

Because these sliders are rich, salty, and savory, they pair best with sides that offer acidity or a fresh crunch to cleanse the palate. A vinegar-based coleslaw is the traditional partner, as the tanginess balances the heavy smoke flavor of the bologna. Potato salad or a bag of kettle-cooked jalapeño chips also make for excellent, low-maintenance sides for an outdoor party. If you are using your Arteflame, consider throwing some corn on the cob or thick onion slices on the grill while the meat cooks; the char on the vegetables complements the bologna perfectly. For drinks, nothing beats an ice-cold domestic lager or a sweet tea with lemon. These beverages cut through the richness of the BBQ sauce and cheese, refreshing your taste buds for the next bite. Avoid heavy red wines or creamy cocktails, as they can compete too much with the bold flavors of the sliders.

Conclusion

Tennessee Grilled Bologna Sliders are more than just a quick meal; they are a celebration of Southern ingenuity and flavor. By using the Arteflame grill, you elevate a simple grocery store staple into a gourmet experience that features a perfect contrast between the crispy, smoky exterior and the tender, savory interior. This recipe is proof that you don't need expensive cuts of meat to create memorable food that brings people together. Whether it is a game day, a family reunion, or just a Tuesday night craving, these sliders deliver comfort and taste in spades. Fire up the grill, grab a cold drink, and enjoy the rich, smoky goodness of a true Tennessee classic. Once you try bologna this way, you may never go back to the cold sandwich again.