Grilled Lebanon Bologna with Pennsylvania Flair

Introduction

If you’ve never had Lebanon bologna grilled to caramelized perfection, you're in for a rare Pennsylvania treat. This specialty from Central Pennsylvania takes on a whole new depth of flavor when grilled over an Arteflame grill. The searing power of the center grill grate instantly locks in juices while caramelizing the surface into a flavorful crust you can only find at the best steakhouses—and now in your backyard. This is a no-fuss, bold-flavored classic you’ll come back to all year long, especially when served with sharp cheese and mustard!

Ingredients

• 1 lb Lebanon bologna, sliced 1/2 inch thick
• 4 oz sharp cheddar cheese, sliced
• 1/4 cup whole grain mustard or spicy brown mustard
• 2 tbsp unsalted butter for griddling
• Optional: fresh herbs (parsley or thyme) for garnish

Instructions

Step 1: Fire up your Arteflame Grill

1. Place three paper napkins in the center of the Arteflame grill.
2. Pour vegetable oil on each napkin until saturated.
3. Stack firewood over the napkins.
4. Carefully light the napkins.
5. Allow 20 minutes for the firewood to establish coals and heat the cooktop. While it heats, prep your ingredients.

Step 2: Sear the Lebanon Bologna

1. Place thick slices of Lebanon bologna directly onto the center grill grate where it reaches over 1,000°F.
2. Sear each side for 15-30 seconds until caramelized. Watch closely to prevent burning.
3. Use tongs to flip quickly; you're looking for dark, crisp edges with juicy centers.

Step 3: Finish Cooking on the Flat Cooktop

1. Move the seared slices from the center grate to the surrounding flat cooktop.
2. Place a small pad of butter under each slice to enhance flavor and prevent sticking.
3. Let the slices cook for 2–3 more minutes, depending on desired doneness. Rotate them toward the edge of the cooktop for less heat if needed.

Step 4: Serve

1. Plate with slices of sharp cheddar cheese next to the hot bologna.
2. Drizzle or serve whole grain mustard on the side for dipping.
3. Garnish with herbs, if using, and enjoy while hot.

Tips

• Remove bologna from the Arteflame grill when it reaches 140°F internal temp—it will continue to rise to 155°F off the heat.
• Use a quality wood like oak or hickory for a flavorful smoke profile.
• Butter adds richness and helps caramelize the bologna, enhancing texture.
• Pre-slice all accompaniments so you can serve straight off the grill.
• Watch your heat zones: move items away from the center if they’re cooking too fast.

Variations

1. Spicy Jalapeño Bologna: Add thinly sliced jalapeños and a layer of pepper jack cheese for a spicy kick.
2. Sweet & Smoky: Brush the bologna with a maple glaze before grilling; pair with smoked gouda.
3. Mennonite Style: Add a scrapple slice grilled on the flat top with apple butter on the side.
4. Bologna Sliders: Serve grilled slices inside fresh slider buns with pickles and aioli.
5. Breakfast Stack: Top each hot slice with a fried egg cooked on the flat top and sprinkle with scallions.

Conclusion

Grilling Lebanon bologna over the Arteflame is possibly the most Pennsylvania way to enjoy this iconic meat. Caramelized on the outside, juicy on the inside, and paired with the boldness of mustard and sharp cheese, it's comfort food elevated to greatness. With virtually no cleanup, this delicious tradition will be a staple in your grilling lineup.

Best pairings

• Homemade coleslaw or Amish-style potato salad
• Warm soft pretzels brushed with butter
• Birch beer or root beer
• Cold lager, like Yuengling (another PA staple)
• Fresh apple slices or grilled onions for a sweet contrast