Grilled Pennsylvania Bologna Egg Sandwich

Introduction

This Grilled Pennsylvania Bologna Egg Sandwich recipe brings together thick-cut bologna, eggs, and melty cheese, all grilled to crispy, golden perfection on a buttery, soft kaiser roll using the Arteflame grill. With a savory sear on the center grate and a perfectly grilled finish on the flat cooktop, this diner-style breakfast sandwich delivers bold flavors and satisfying textures that honor the heart of Pennsylvania comfort food.

Ingredients

• 4 thick slices of bologna (preferably Lebanon-style if available)
• 4 large eggs
• 4 slices of cheddar or American cheese
• 4 kaiser rolls, sliced open
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Optional: Mustard, hot sauce or pickles for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light them.
3. Let the grill come to temperature for about 20 minutes.

Step 2: Prepare the ingredients

1. While the grill is heating, slice the kaiser rolls and set aside.
2. Crack each egg into a small bowl and season with salt and pepper.
3. Cut 2 tablespoons of butter into small cubes for easier distribution on the griddle.

Step 3: Sear the bologna

1. Place the thick bologna slices on the center grill grate to sear at over 1,000°F.
2. Sear each side for about 60–90 seconds, or until browned and sizzling.
3. Move the seared bologna slices to the outer flat cooktop to finish cooking evenly through.

Step 4: Cook the eggs

1. Add butter to a medium-heat zone of the flat cooktop.
2. Once melted, pour the cracked eggs onto the buttered surface.
3. Cook the eggs sunny side up, over easy or scrambled, depending on your preference.

Step 5: Toast the buns and melt the cheese

1. Butter the inner sides of the kaiser rolls and place them cut-side down on the cooler edge of the flat cooktop.
2. Top each slice of cooked bologna with a slice of cheese and let melt while still on the griddle.

Step 6: Assemble the sandwich

1. Layer the melted-cheese bologna onto the toasted bottom bun.
2. Top with the cooked egg and add mustard or hot sauce if desired.
3. Cap it with the top bun and serve hot.

Tips

• Remove the bologna from the grill 15°F before your desired internal temperature since carryover cooking continues off the grill.
• Sear the bologna first on the center grate for that steakhouse-quality crust, then finish on the flat cooktop for optimal texture.
• Butter brings out the best in every ingredient—don’t skip it!
• Use the hotter interior ring of the cooktop for a faster sear and move toward the outer edge to hold things warm.

Variations

1. Spicy Bologna Sandwich: Add jalapeño slices and pepper jack cheese for a kick.
2. Maple Bacon Egg Sandwich: Replace bologna with maple-glazed bacon and drizzle some extra syrup on the egg.
3. Italian Deli Breakfast Sandwich: Use mortadella instead of bologna and provolone cheese, adding arugula for freshness.
4. Vegetarian Griddle Melt: Substitute bologna with grilled portobello mushrooms and use plant-based cheese.
5. BBQ Bologna Stack: Brush BBQ sauce on the bologna and serve with pickles and smoked gouda on a brioche bun.

Conclusion

Made entirely on the Arteflame grill, this Pennsylvania-style bologna egg sandwich is the perfect example of what flat top griddle cooking can do — a crispy, juicy bite that oozes with flavor and nostalgia. Whether you're feeding a crowd or just yourself, this hearty breakfast is always a hit.

Best pairings

• Grilled hash browns or home fries on the Arteflame cooktop
• A cold Pennsylvania lager or root beer
• Freshly brewed coffee
• Pickles or pickled onions for a tangy bite
• Smoked fruit or grilled apple slices