Texas-Style Grilled Bologna Sandwich

Introduction

There’s something uniquely satisfying about a thick-cut grilled bologna sandwich, done Texas-style. On the Arteflame grill, we elevate this comfort classic to gourmet level with a steakhouse-quality sear, rich barbecue flavor, and buttery griddled buns. The bologna gets seared over the 1,000F center grill grate to lock in juices, then finished gently on the flat cooktop until perfectly cooked. This sandwich is smoky, savory, and seriously satisfying for any backyard barbecue.

Ingredients

• 4 thick-cut bologna slices (at least 1/2 inch thick)
• 4 brioche buns or hamburger buns
• 4 tbsp barbecue sauce (Texas-style, smoky preferred)
• 2 tbsp unsalted butter, divided
• Optional: sliced pickles, red onion, or jalapeños for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Take three paper napkins and pour some vegetable oil on them.
2. Place them in the center of the Arteflame grill.
3. Stack firewood above the soaked paper napkins.
4. Light the paper and allow the fire to build for about 20 minutes until your cooktop is evenly heated and the center grill grate is over 1,000F.

Step 2: Prep the Ingredients

1. While the grill heats up, slice your bologna if not pre-cut. Ensure it's thick-cut for maximum juiciness and texture.
2. Slice the buns and get your barbecue sauce, butter, and optional toppings ready.

Step 3: Sear the Bologna

1. Place the bologna slices directly onto the center grill grate.
2. Sear each side for about 1 minute, just long enough to get a nice char and lock in the juices.

Step 4: Finish Cooking on the Flat Griddle

1. Move the seared bologna slices onto the flat cooktop just outside the center ring where it's medium-hot.
2. Cook 3–5 minutes until the edges start to crisp and the interior heats through. Rotate as needed for even cooking.

Step 5: Toast the Buns

1. Butter the cut sides of the buns with 1 tbsp butter total.
2. Place them, cut-side down, on the flat cooktop. Toast until golden and lightly crisp.

Step 6: Assemble the Sandwich

1. Spread barbecue sauce on the bottom bun.
2. Add a slice of grilled bologna.
3. Top with any garnishes like pickles, onions, or jalapeños.
4. Finish with the top bun and serve hot.

Tips

• Don’t overcook the bologna—remove it when it's about 15°F below target temperature, as it continues cooking off the grill.
• Use real wood on the Arteflame for authentic smoky flavor.
• Keep extra butter on hand to adjust bun browning without burning.
• Griddle any garnishes (onions, jalapeños) for added texture and flavor.
• Serve immediately while the sandwich is hot and juicy.

Variations

1. Spicy Texas Kick: Add pepper jack cheese and fire-grilled jalapeños to the sandwich for a spicy edge.
2. Cheddar & Pickle Smash: Melt sharp cheddar on the bologna during the last minute on the griddle and add crunchy dill pickle slices.
3. BBQ Onion Crunch: Add caramelized onions grilled on the flat cooktop with butter and a touch of BBQ sauce.
4. Tex-Mex Twist: Add sliced avocado, pico de gallo, and a drizzle of chipotle crema.
5. Double Meat Delight: Stack two bologna slices with a slice of grilled bacon in between for extra indulgence.

Conclusion

With the Arteflame grill, you can achieve steakhouse-quality results even with something as humble as bologna. The sear, the smoke, the sauce—all combine to make this a bold and delicious Texas-style meal everyone will ask for again. Don’t be surprised if this becomes your new favorite sandwich!

Best pairings

• Texas-style baked beans
• Grilled corn with chili butter
• Sweet tea or cold craft beer
• Smoked mac and cheese
• Grilled coleslaw on the Arteflame griddle