Ohio BBQ Bologna Sandwich on the Arteflame Grill

Introduction

This is a next-level take on classic Ohio BBQ bologna sandwiches. Using the Arteflame grill's ultra-hot center grate to reverse sear thick-cut bologna gives it a rich, caramelized crust while finishing it on the flat top keeps it juicy and tender. Paired with tangy barbecue sauce and crisp pickles on a soft bun, this sandwich is smoky, juicy, and packed with flavor.

Ingredients

• 1 lb thick-cut bologna (1/2" slices, about 4 slices)
• 4 sandwich buns, toasted on the grill
• 1/2 cup quality barbecue sauce (sweet or spicy)
• 1/2 stick unsalted butter (for grilling)
• 1 cup dill pickle slices
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood (enough to fuel 20–30 minutes of grilling)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them in the grill bowl.
2. Stack firewood on top of the napkins.
3. Light the paper napkins with a match or lighter.
4. Let the fire heat the center grate and flat top for about 20 minutes until the center grate reaches around 1,000°F.

Step 2: Prep and sear the bologna

1. Score the edges of each thick-cut bologna slice to prevent curling.
2. Place slices on the center grill grate to sear for 1–2 minutes per side until deep golden brown with grill marks.

Step 3: Finish cooking on the flat top griddle

1. Move seared bologna slices to the flat cooktop zone (medium-hot area) to continue grilling.
2. Add a small pat of butter under each slice to enhance browning and flavor.
3. Cook for 2–4 minutes per side, brushing with BBQ sauce during the final minute.
4. Remove bologna when internal temp reaches 140°F (target temp is 155°F; it will finish cooking off the grill).

Step 4: Toast the buns & assemble

1. While the bologna rests, butter the inside of each bun and toast them cut-side-down on the flat top until golden.
2. Place one slice of grilled bologna on each bun, top with extra BBQ sauce, pickle slices, and the bun top.

Tips

• Use wood with light smoke like oak or fruitwood to enhance flavor without overpowering the bologna.
• Butter gives the flat top griddle extra sizzle that adds depth to the crust.
• Monitor your fire and move food to cooler areas of the griddle to avoid overcooking.
• For extra flavor, baste the bologna more than once during grilling.
• Always rest the bologna after grilling to preserve juiciness.

Variations

1. Smoky Cheddar Bologna Melt: Top the grilled bologna with a slice of smoky cheddar just before removing from the griddle and let it melt fully.
2. Spicy BBQ Bologna: Use a hot BBQ sauce and add pickled jalapeños for a kicked-up flavor.
3. Southern Style: Add slaw instead of pickles for crunch and sweet tang.
4. Sweet Heat: Add grilled pineapple and drizzle with a honey-chipotle glaze.
5. Breakfast Bologna Sandwich: Add a fried egg and a slice of American cheese for a bold breakfast twist.

Best pairings

• Creamy coleslaw
• Smoked baked beans
• Grilled corn on the cob with butter and paprika
• Sweet tea or craft root beer
• Potato salad with mustard dressing

Conclusion

Ohio-style BBQ Bologna Sandwiches are a tribute to Midwestern comfort food done right on the Arteflame Grill. Reverse searing gives each slice a savory crust while preserving all of its juicy goodness. Finished with tangy BBQ sauce and crisp pickles, it’s a bold sandwich that brings backyard grilling to a whole new level. Perfect for tailgates, game day, or casual weekend cookouts.