I can remember as if it were yesterday sitting on the countertop at my Grandma’s house watching as she used a meat grinder (which attached to the countertop with a clamp – as old school as it gets!) and made ground bologna sandwiches. My mouth would be watering and I could hardly wait until it was between 2 pieces of bread and in my mouth! Apparently I’m going through a flashback phase as I’ve been recreating recipes from my youth to share with my kids this past week. I swapped out the ring bologna for a healthy turkey bologna and instead of sweet pickles (that contain sugar) I used regular dill pickles. I can honestly say after the first bit it was like I was back at my Grandma’s watching her grind the bologna. Ah, sweet, yummy memories!
- 7 ounces turkey bologna (I used Applegate Farms Brand)
- 1/4 cup ground pickle, about 2 small dill pickles (I used Bubbies Brand Pickles)
- 1/4 cup finely minced sweet onion
- 1/4 cup mayonnaise (I used Spectrum Brand Organic Mayonnaise)
- 2 tsp Dijion mustard
1. In a food processor add the bologna and pulse until you have a ground mixture (do NOT over process).
Pulse bologna until just ground
2. Add in the pickle and onion and pulse 3 or 4 times until combined.
Add pickle and onion and pulse 3 or 4 more times
3. ransfer the mixture from the food processor to a large bowl. Gently fold in mayo and mustard.
4. Serve on whole wheat bread or crackers.
Makes approximately 2 cups.
Serving size 1/4 cup.
Nutrients per serving: Calories: 90, Cal. from Fat: 71, Total Fat: 8g, Sat. Fat: .5g, Carbs: 0g, Fiber: 0g, Sugars: 0g, Protein: 4g, Sodium: 302.5mg, Chol: 15.5mg
This recipe works really well with ham too!
Any leftover can be stored in an airtight container in the fridge for up to 4 days.