Lyoner Sandwich: Fried Bologna and Horseradish Sauce

Adapted by StarChefs.com
January 2013
Yield: 1 sandwich

INGREDIENTS:

Horseradish Sauce
2 cups mayonnaise
2 tablespoons ketchup
¼ cup freshly grated horseradish
1 tablespoon Maggi seasoning
1 teaspoon fresh thyme, chopped
½ teaspoon freshly ground black pepper
To Assemble and Serve
3 ½-inch thick slices of German-style bologna
3 slices Muenster
1 9-inch long hoagie roll
3 slices raw onion
1 whole pickle, sliced lengthwise

METHOD:

For the Horseradish Sauce:
In a bowl, mix the mayonnaise, ketchup, horseradish, seasoning, thyme, and black pepper. Reserve cold.

To Assemble and Serve:
On a hot skillet, cook the bologna for 3 to 4 minutes on one side, turn it over and top it with Muenster cheese. Slice the roll and spread 3 ounces Horseradish Sauce on it. Place the raw onion and pickle on top. Once the cheese melts, use a spatula to place the bologna in the roll.