Guy Fieri Makes Smoked Bologna Sandwich | Diners, Drive-ins and Dives with Guy Fieri

This is surely NOT your average bologna sandwich! Watch as Guy recreates this out-of-this-world sandwich at home on Diners, Drive-Ins and Dives: Takeout Edition. Find it at Fox Bros BBQ: http://www.foxbrosbbq.com Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3jCFlyN Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fox Bros. Bar-B-Q Smoked Bologna and Pimiento Cheese Sandwich aka "The Carl Ruiz" RECIPE COURTESY OF FOX BROS. BAR-B-Q Level: Intermediate Total: 1 hr 40 min (includes chilling time) Active: 40 min Yield: 12 sandwiches Ingredients Pimiento Cheese: 16 ounces grated sharp Cheddar 8 ounces grated Monterey Jack or pepper jack cheese 3 ounces diced pimientos 1 1/4 cups mayonnaise, preferably Duke's 1/4 teaspoon ground black pepper 1/8 teaspoon cayenne pepper Smoked Bologna Sandwich: One 2-pound chub bologna Butter, for buttering the bread 24 slices Texas toast Barbecue sauce, yellow mustard, thin pickle slices and corn chips, such as Fritos, for building sandwiches Directions For the pimiento cheese: Add the cheeses and pimientos to a mixing bowl, then add the mayo and mix together. Add the seasoning and mix in. Cover and chill until cold, 1 hour. Form mixture into 12 pimiento cheese patties around the same diameter as the bologna and about 1/4-inch-thick. Set aside. For the smoked bologna sandwich: Slice the bologna chub into twenty-four 4-ounce, 1/2-inch-thick slabs. Sear off the bologna on a hot flat top or in a hot cast-iron skillet, about 3 minutes. Flip and top each with a pimiento cheese slice. Cook until melted, then stack half the bologna slices with a second slice, with pimiento cheese slices on top. Butter the Texas toast and cook on hot flat-top or in the hot cast-iron skillet until browned. Spread liberal barbecue sauce and mustard on the Texas toast. Place pickles on bottom toasts. Place the bologna slices on top of the pickles. Add heaping handfuls of corn chips on top of the melted pimiento cheese and place toasts on top to close sandwiches. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. https://www.instagram.com/guyfieri https://www.facebook.com/GuyFieri/ https://twitter.com/GuyFieri Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DinersDriveInsAndDives #FoodNetwork #SmokedBolognaSandwich Guy Fieri Makes Smoked Bologna Sandwich | Diners, Drive-ins and Dives with Guy Fieri | Food Network https://youtu.be/FmIg8rHWEp4