I think I had my first fried baloney sandwich when I was four years-old. I sank my teeth into the sautéed onions layered with the baloney fried in lard, stacked on either thin fresh slices of soft rye or crusty bread. You could serve it on white bread in a pinch, but for maximum authenticity, I recommend a bread that can stand up to the baloney.
Wait! Did I say lard!? Yes. Lard. It's a natural fat with flavor. Don't let it scare you. It imparts flavor to cabbage, potatoes, noodles, and meats that olive or vegetable oil just can't do. I'm not saying make it a dietary staple; but don't run from it for sure! There just is no substitute for it in many dishes. And in this case - the melted lard drips onto the bread, reminiscent of Hungarian zsíros kenyér (pronounced zhirdosh-kenya), or "greasy bread".
I'm mostly Hungarian by heritage. My grandmother, my "Gan," recently passed away, and I guess that's why I'm thinking about the foods she famously made. One of my favorite memories is making Hungarian greasy bread with her around a backyard fire pit, melting a slab of pork fat over the flames, and then drenching its juices over fresh rye bread, optionally garnishing it with raw onion. Like many past times, it's hard to say what was enjoyed more - the flavor or the experience - but they are surrounded by loved ones and food.
4 large slices of freshly baked rye bread (You can substitute Portuguese loaf, or a crusty bread with a soft inside; even white bread will do in a pinch.)
1 - 1/4" wide slice of lard (Hey, if you deviate from this and use Crisco or something else, you're just not going to get the authenticity of this sandwich, I'm tellin' ya!)
6 slices of German bologna (you can use Oscar Meyer if you have to)
1/2 onion, sliced thinly
1. Get out your frying pan.
2. Cut 1/4" slice of lard and melt it in the pan.
3. Slice a 1/2 an onion. Start frying the slices in the pan, giving it a little stir every now and then.
4. Stack the slices of bologna and slice it into strips. Separate the strips and place them in the pan with the onions.
5. When the onions are soft, and the bologna is heated through, it's all done! Start layering the bologna and onions on a slice of bread. There's enough for two sandwiches, so distribute the filling evenly.
6. Cover each caramelized onion and bologna layer with another slice of fresh bread, and enjoy!