This is a seriously kicked up fried bologna sandwich! Definitely a new twist! I was not expecting that! Delicious!
|2 tbsp||(30 mL) Vegetable oil, divided|
|1||(114 g) Package shitake mushrooms|
|1 1/2 tsp||(7 mL) Chinese 5 Spice|
|1/3 cup||(80 mL) Hoisin sauce|
|2 tbsp||(30 mL) Sriracha sauce|
|16-20||Slices Schneiders® Country Naturals® Bologna|
|4||Hamburger buns, lightly toasted|
|1 cup||(250 mL) Kimchi|
HEAT 1 tbsp (15 mL) of oil in a medium skillet over medium-high. Sauté mushrooms with Chinese 5 spice until golden brown. Set aside and keep warm.
STIR together hoisin and sriracha in a small bowl. Set aside.
HEAT remaining oil in a large skillet over medium-high. Working in batches, fry slices of bologna. Baste with hoisin/sriracha mixture as you go.
ASSEMBLE sandwiches by placing 4-5 slices of fried bologna on the bottom of each bun. Top with shitake mushrooms, kimchi and the top of the bun.
Top with quick pickled radishes, onions and cucumbers in place of kimchi if you prefer.
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