Ohio Fried Bologna Sliders on the Arteflame Grill

Introduction

There’s nothing quite like the nostalgic joy of biting into an Ohio fried bologna sandwich—but we’re dialing it up! These Ohio Fried Bologna Sliders are grilled to excellence on the Arteflame grill using the reverse sear method. Thick deli-style bologna slices get a steakhouse-worthy char from the 1,000°F center grill grate, then are finished on the flat steel griddle to juicy perfection. Topped with spicy mustard and caramelized onions and served on buttery slider buns, these sliders are pure Midwest comfort with gourmet flavor.

Ingredients

• 1 lb thick-sliced deli-style bologna (¼-inch thick rounds)
• 1 large yellow onion, thinly sliced
• 8 slider buns
• 2 tbsp butter (for grilling)
• Spicy brown mustard
• Salt and black pepper to taste
• Optional: sliced pickles or pepper jack cheese

Instructions

Step 1: Fire up your Arteflame grill

1. Place three paper napkins soaked in vegetable oil inside the Arteflame grill.
2. Stack hardwood firewood on top of the soaked napkins.
3. Light the napkins carefully and let the fire build for 20 minutes until the center grate reaches searing temperature (1,000°F).

Step 2: Prep your ingredients

1. While the grill is heating, slice the onion and portion your bologna and buns.
2. Bring the butter, mustard, and any optional toppings outside, ready for grilling.

Step 3: Sear the bologna on the center grill grate

1. Place the bologna slices directly on the center grill grate for 30–60 seconds per side to develop a flavorful sear.
2. Once both sides have nice grill marks, transfer them to the flat griddle cooktop to finish cooking gently through.

Step 4: Caramelize the onions on the flat cooktop

1. Add 1 tbsp butter to the flat griddle, close to the center for higher heat.
2. Sauté onions until golden brown and tender, about 10 minutes, moving them outward if they begin to cook too fast.

Step 5: Toast the buns

1. Lightly butter the inside of each slider bun.
2. Place buns cut-side down on the outer edge of the flat top and toast until golden.

Step 6: Assemble the sliders

1. Spread spicy mustard on the bottom half of each toasted slider bun.
2. Top with a seared bologna round, caramelized onions, and any optional extras like pickles or cheese.
3. Cap with the top bun and serve hot.

Tips

• Use thick-cut bologna—¼ inch is ideal for searing and staying juicy.
• Butter is preferred over oil on the flat top for a rich flavor that browns beautifully.
• Let the seared bologna rest just a minute—you can pull it at 145°F if aiming for 160°F doneness since it continues to cook after removal.
• Layer onions thin so they caramelize evenly without steaming too much.
• Grill everything at once—the Arteflame’s surface lets you multitask like a pro!

Variations

1. Spicy Jalapeño Bologna Sliders: Add fresh grilled jalapeño slices and a dab of chipotle mayo for a kick.
2. Southern BBQ Bologna Sliders: Swap the mustard for tangy BBQ sauce and top with grilled coleslaw on the griddle.
3. Breakfast Bologna Sliders: Add a griddled egg and serve on mini biscuits instead of slider buns for a morning twist.
4. Cheesy Fried Bologna Sliders: Melt a slice of pepper jack or cheddar on top of each bologna round near the end of cooking.
5. Garden Fresh Veggie Sliders: Top with grilled red peppers and squash slices from the Arteflame flat top for a veggie-balanced bite.

Conclusion

These Ohio Fried Bologna Sliders are perfect for casual backyard gatherings or as a gourmet throwback dish. Using the Arteflame grill brings out bold flavors in simple ingredients by combining high-heat searing and gentle, even griddling. You’ll end up with ridiculously juicy bologna, sweet caramelized onions, and perfectly golden slider buns—no pots, pans, or oven needed!

Best pairings

• Grilled corn on the cob with butter and smoked paprika
• Oven-free griddled mac 'n cheese (done in a grill-safe skillet on the griddle)
• Classic potato salad or vinegar-based slaw
• Local Ohio craft beer or a cold root beer float
• Fire-roasted jalapeño poppers with cheese filling