The bologna sandwich is a sandwich common in the United States and Canada. Also known as a
|Bologna sandwich with lettuce and condiments|
The bologna sandwich tends to be high in saturated fat (more so if cheese is added) and is high in sodium.
The bologna sandwich, fried or unfried, has been elevated to a regional specialty in the Midwest, Appalachia, and the South. It is the sandwich served at lunch counters of small family run markets that surround the Great Smoky Mountains, and fried bologna sandwiches can be found on restaurant menus in many places in the South. The fried version is likewise sometimes sold at concession stands in stadiums, like those of the Cincinnati Reds. In Pittsburgh, Pennsylvania, it is called a "jumbo sammich". In East Tennessee, the sandwich is referred to in local slang as a "Lonsdale Ham" sandwich, after the less-affluent neighborhood of Lonsdale, in Knoxville, TN (named for John Lonsdale, the third Principal of King's College London).
In southwestern Virginia, Baloney is also referred to as "Hoover Ham". In the coal mining region of Southwestern Virginia and south eastern Kentucky, fried bologna is also known as "Miner's steak."
...And about that "Baloney"
Bologna sausage, sometimes phonetically spelled baloney (/bəˈloʊni/), boloney or polony, known in Europe as a Lyoner, is a sausage derived from Mortadella: a similar-looking, finely ground pork
Polony is the name for a large sausage created from a mixture of beef and pork that is popular in South Africa and was very popular in Britain. Polony is now eaten less often. It can be stored for long periods, sometimes many weeks. Polony is highly seasoned before being hot smoked. It is then cooked in boiling water when required.