rved skillet and cook over medium high until golden brown, about 2 minutes per side. Transfer to a cutting board. To build sandwiches, spread mustard mixture evenly over each slice of bread. Divide bologna between 2 slices and top with lettuce; drizzle with pickle brine. Close up sandwiches and cut in half.

For this bologna sandwich recipe, cutting slits into the bologna before cooking helps it brown evenly across the surface and prevents it from curling and warping as they fry.
2Tbsp. spicy brown mustard
1Tbsp. mayonnaise
1Tbsp. finely chopped dill pickles, plus 2 Tbsp. brine
Freshly ground black pepper
7oz. thinly sliced bologna
4slices seeded rye bread
A few iceberg lettuce leaves, torn to size of bread

Mix mustard, mayonnaise, and chopped pickles in a small bowl to combine; season with pepper. Arrange half of bologna slices in a neat stack. Starting near the center and working toward the edges of the stack, cut four 1"-long slits, spacing evenly. Repeat with remaining bologna. Heat a dry large skillet, preferably cast iron, over medium-high. Working in batches, arrange bologna slices in a single layer in skillet and cook until browned all over and crisp, about 2 minutes per side. Transfer to a plate as they are done. Save skillet with any fat. Arrange bread in a single layer in rese

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