Sandwich Spread Recipe with Bologna

I am looking for a sandwich spread recipe my Mom used to make. It had bologna or hotdogs in it with dill pickles, hard boiled eggs, mayo and I don’t know what else. I would appreciate any help with this I can get. Mom died 4 years ago and My Dady was wondering if I knew how to make it. She didn’t write anything down it was a pinch of this and a handfull of that!! Thanks so much!! Chris



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Comments

  1. I use bologna, pickle relish, hard cooked eggs and mayo. My husband likes the sweet pickle relish and sometimes I don’t use the eggs. I usually just add and taste until I get the taste we like.

  2. BOLOGNA SANDWICH SPREAD

    ½ onion ½ c. sweet relish
    1 lb. bologna ½ to ¾ c. Miracle Whip
    ½ to ¾ lb. Cheddar cheese 1 T. mustard
    ¼ t. garlic powder Salt, to taste
    Pepper, to taste
    In a food processor, chop the onion; remove from food processor and set aside in a mixing bowl. Add the bologna and Cheddar cheese to the food processor and process until it is finely processed. Add the processed bologna mixture to the mixing bowl; stir in the garlic powder, relish, Miracle Whip, mustard, salt and pepper until uniformly combined. Refrigerate overnight or at least 4 hours to develop flavors.
    Makes about 6 cups.

  3. We always made a fake Ham Salad with Bologna. It was simply ground(I use my food processor now but we used a grinder when I was a kid) Bologna, buy the unsliced kind in the deli section, grind and add whatever you like, salad dressing or mayo(this is a must), mustard if you like (I never liked mustard in it but my brother did) pickles or relish (dill or sweet your choice), chopped onions (I put my onion chunks in the food processor with the Bologna chunks), diced hard boiled eggs, grated cheese (your choice or leave out if not going to use right away) and mix with the ground Bologna until it is a spreadable consistency. You can pick and choose what you add, if you don’t have anything but mayo and bologna it is still good and stretches the Bologna for sandwiches. I also use it to stuff ripe tomatoes in the summer for a quick lunch. We have some ground in freezer all the time because it will thaw quickly when we have unexpected company for lunch.

  4. My grandma made this unfortuneately she never measured either!! Grind 2-3 pounds of bologna in your food processor. Add half a diced onion, 4-6 finely chopped hard boiled eggs, sweet pickle relish and mayo to taste!! Hope this is similar.

  5. Hi,
    I love this stuff, but there’s no recipe: just grind up some bologna, a little bit of bread, dill pickles, and hard boiled eggs…then stir in Hellman’s mayonnaise (or Best Foods). That’s it. Sometimes I use ham instead of the bologna. Both are excellent!

  6. Mary Dean says:

    Regarding the sandwich filling using bologna . . . we call it “ham salad” at our house. You can use hot dogs or bologna. Shred the meat in your food processor. Add a few tablespoons of sweet pickel relish to taste. Then add enough Hellman’s mayonaise to make it the consistency you like. We use it as a sandwich spread and we put it on crackers for a quick snack. I have been married for almost 40 years, and I made this for my family often because I coldn’t afford ham to make ham salad – which my husband loved!

  7. I found this at recipezaar.com.
    They have 4 recipes under ‘bologna spread’. This had the highest rating.
    Hope this helps!

    By: AlabamaGirl71
    Nov 16, 2002

    Ingredients
    1 lb deli bologna (I usually get garlic bologna)

    1 (2 ounce) package cheese, not shredded (you can use whatever you like, I usually get Colby Jack)
    6 hardboiled egg, peeled
    1 cup Miracle Whip
    1/2 cup pickle relish (optional)

    Directions
    1Cut the bologna and cheese into large chunks.
    2Using a meat grinder, grind the bologna, cheese, and eggs into a large bowl.
    3Add Miracle Whip and pickle relish and stir until mixed well.
    4Serve on crackers or make a sandwich with the spread.

  8. Chris- I don’t know if this will help, but it sounds like a ham salad type recipe only with bologna. I don’t write things down or measure either, but just chop the bologna, pickles and hard-boiled eggs to the size you remember and mix together in a bowl with some mayo(don’t add too much at a time)until you get the right consistency. I hope this will help or at least give you a starting point. Good Luck!

  9. Most sandwich spreads are a handful of that and a pinch of this! LOL It was probably bologna. Many grocery stores sell what’s called “ham salad” but is actually made with bologna often. Those have the exact ingredients you mentioned. Just play around with the amounts and I bet you’ll come up with it! Good luck!

  10. I like to make sandwich spread at home. I go to “save a lot” and buy the large whole package of bologna (I think its about 6-7 bux) I usually cut this into several large chunks so that I can make several batches when we run out (I individually freeze each chunk). Then I use pickle relish, sweet or dill. I switch between the relishes to keep it from being boring. Then I use the cheaper “salad dressing” that the store sells (we only use “Miracle Whip” for sandwiches, use the cheaper stuff for recipes).
    Chop whe amount of bologna you want to use, I use about a 2 inch chunk, then run it through the food processor to make small chunks. Add the relish to your liking, a little or a lot, its up to you. Give that a couple pulses in the processor (I always pulse the stuff in there instead of leaving it on constant, again, personal preference) Dump that mixture into a mixing bowl and add the mayo or salad dressing and mix to your consistency. Some people like it smoother, some like it chunkier and less blended, it’s all a matter of taste. I might add some salt and pepper while I am mixing it, but it just depends on how I make it that time.

    I haven’t tried it with eggs in it, but that does sound good!

    Good Luck!

  11. I make for my kids “ham salad”.I use meat ends and some mayo and some mustard {table not powdered}relish.I try not to use to much bologna.
    I perfer Ham ends, roast beef,turkey you know meat ends Goodluck.

  12. Linda Isaacs says:

    Our aunt used to make this for large family gatherings. It doesn’t sound exactly like the one you mentioned (no eggs, sweet pickles instead of dill) but it is very good and serves a lot!

    Wyoma’s Bologna Salad

    1 1/2 lbs. bologna
    1 lb. American cheese
    Sweet pickles
    sm. jar red pimento’s
    pt. Miracle Whip salad dressing

    Grind bologna and cheese. Add remaining ingredients.

  13. Nancy Davis says:

    I’ve been searching for the booklet with the recipe for some time. Finally found it. It’s from the “Health For Victory Meal Planning Guide” August,1944 issue, from Westinghouse Electric.

    Bologna Or Wiener Filling

    1 lb. bologna OR wieners 1/4 C. pickle juice
    1/2 C. chopped pickles or relish 3 hard cooked eggs
    1 C. mayonnaise 1/2 tsp salt
    1 tbsp. minced chopped onion 1 C. ground raw carrots
    dash of tabasco sauce 1/2 C. chopped celery

    Grind bologna or wieners and mix well with the other ingredients. divide in half and to one part add the 3 chopped hard cooked eggs.and 1/2 tsp salt. To the other half, add 1 C. ground raw carrots, and 1/2 c. chopped celery. Makes 2 2/3 C. of each mixture,or 15-20 sandwiches.

    Note: my mother used all the ingredients together , not dividing it.

  14. We used to have this all the time when I was a kid…I won’t tell ya what my older brother called it, but he ate it too!…Had to chuckle a bit when I saw one ingredient list that included a bit of bread…we used the bread to clean the grinder out…the bolgna was not too bad, but the cheese was a killer to get out of thise tiny holes…the bread would just disolve away. My Aunt owns a small rural grocery store (still have “credit” accounts for the old timers.) She sells it as Sandwhich Spread. Says that in order to call it Ham salad, the only meat it can have in it is ham. I love to make both Ham or bologna salad…you can make great frozen sammies…put a thin layer of butter or margarine on each slice of bread then put what ever amount you like of the salad in between. Freeze, wrap tightly and then use in a month or so…I make these when we are traveling or going some place that allows us to take in food, but not the little blue ice packs…the sandwiches are the ice packs and they thaw out in about 4=5 hours. the butter keeps the bread from getting soggy.

  15. Wouldn’t you have to cook the hotdogs first? Doesn’t it say right on the package not to eat “raw?”

  16. Nancy Davis says:

    I haven’t seen uncooked hot dogs in my adult life, and I am almost 75. There may be some lurking somewhere, just to prove me wrong, but always read the package of whatever food you’re buying..it’s vital to know what you are eating.

  17. Elizabeth says:

    I have made this for years, but was taught to make it with canned meat such as spam.

  18. I remember helping my mom make this when I was a child. We used just bologna (bought in the ring style, but you can use the chubs or slices too I suppose), thus we just called it Ground Bologna. Mom’s recipe was just ground bologna, Miracle Whip, sweet relish, salt/pepper. Simple and to the point. I actually found some premade in the deli at our local grocery store for about 25 cents per 3/4 lb. packages (it was close to the sell-by date). I ended up buying all 6 packages and surprisingly it was good for lunches as well as snacks with crackers. It sure brought me down memory lane.

  19. YOOPER!!!! says:

    1 pound of deli bologna ( ask for the chunk), half of a average jar of sweet pickle relish and 3/4 cup mayo……..thats it!! food process the bologna until med/fine ground and add rest…taste……add whatever more is needed! ..serve with soft bread or rolls!!! simple and tasty!

  20. Being from Indiana and Michigan the Bologna spread that we used to make had no eggs, no cheese. Just
    “Big Bologna ” or kogels ring Bologna, but sliced works fine just don’t use all beef.
    1 ring of Bologna
    1 small onion
    Dill or sweet pickles to taste drain well
    Grind it all up in processor or if u are lucky
    enough to still have access to a grinder
    add 1/2 miracle whip and 1/2 helmans keeps it
    From getting to soupy

    • Elizabird says:

      I’m from Wisconsin eons ago and remember grinding ‘big baloney’ for the same recipe you recalled, making big tubs of it whenever our church had either wedding parties or funeral receptions, and teams of ladies in full-cover aprons spreading away on both white & wheat squishy bread. Ring baloney I remember vividly as the great helper of the GI Bill student wife trying to eke out dinners at the tail-end of the subsistence month. We used to call it ‘tube steak’.

  21. My Mom made this when we were kids but she used half bologna and half braunsweiger…yummy!

  22. Carrmie Peters says:

    The sandwich spread I remember came in a tube but I can’t remember the brand. Anyway, it’s not made anymore. Krogers used to carry sandwich spread in the deli but I can’t find it anywhere. I remember that ?it had red flecks in it….would that be pimento? Does anyone know what the recipe woulld be?

    • The red flakes are pimento cheese , red peppers or both . Depends on what you are trying to make , they both serve well in any type of salad or spread .

  23. We made it with bologna, miracle whip, onion and relish, but the stuff from the local grocery was always better. Found out years later that they actually add red jello! Sounds strange, but boy is is delish!

  24. My mother made the same thing but with bologna, sweet pickels, onions, hardboiled eggs, velveta cheese run through the meat grinder. The we spread it on buns and broiled under the oven broiler. I grew up on it and my grandkids are now enjoying it.. She did put mayo in it but we stopped doing that years ago.

  25. My mom used to make this when I was a kid (I’m in my 60′s now). She used Spam, sweet gerkins, stuffed olives, and mayo. I’m thinking of whipping up a batch tomorrow.

  26. I make sandwich spread with leftover ham ground up in the food processor. I add sweet relish, chopped pimentos, hard cooked egg, onion powder and a few bread crumbs. Then add mayo to make spreadable. Delish!

  27. My mom made this for our family, also. I always thought she made up the recipe which she did for a lot of things. She used chunk bologna, chunk cheese, dill pickles, onions and mayo. No eggs as she was not an egg fan.
    I think she also made the first ‘party mix’. She used to fry cheerios in butter in a cast iron skillet for a snack for us kids. We thought it was wonderful.

  28. My grandmother raised me and taught me to make this some 45 yrs ago. She bought the chunk bologna in the red casing. She always quartered it and boiled it before making the sandwhich spread, she called it ham salad too…lol. We used a cast iron meat grinder attached to the edge of the table..and ground the cooled cooked bologna, then the hard boiled eggs and a pickle or two, she used dill…no onion or cheese was added to hers, but then she had a large family and everything was frgual back then. Stir in just enough mayo to hold it all together and chill. This was a treat for the family, so much so that when she made it she called her kids and they brought their kids and we had “ham” salad sandwhiches together in the summer time. This was back in the 60′s, for our family lunchmeat or hamsala dsandwiches we a special treat.

  29. I make this for my husband who is approaching his 91st birthday and has some dental issues. Everything he eats needs to be ground up. I find that by altering the spices I put in I can use just about any ground up cooked meat to make a tasty sandwich. Do you know that some deli counters sell their ends and pieces which are not so attractive for a lesser price? Some even do this with cheese. Just ask them. You don’t usually have a coice in what you get but it all works and does not cost an arm and a leg.

  30. kathy yates says:

    my Dad made it and we all called it “that stuff”. we got real excited when he made that stuff. Of course it was a big undertaking, he pulled the table apart to hook on the old grinder that was his granma’s, ground a pound of bologna, 3 eggs, pimentos,onion, a few hot peppers and sweet pickles. salt and pepper Im sure, and mayo…never miracle whip. I think I’ll make some now. Dad’s been gone since 1984 and I have only thought of this in the past several years. My brother and I enjoy it on toast.oh yes, the bread was used only to run through the grinder to push out all of the other ingedients. I got to eat the bread if i helped!

  31. Having lived in the Southwest all my life, I never heard of this spread. I had a son-in-law that was raised in the mid-west and he taught me how to make it. We were able to find ring bologna. He called it “ground up people.” I still make it occassionally but ring bologna is hard to find here.

    • What I have always used instead of bologna is tuna and boiled eggs , mayo , relish ( dill & sweet ) , chopped onion , a dash of salt .t. soon of mustard , mix well let sit over night in refridgerator . Make a good sandwich or is good on a cracker . I’m diabetic and i don’t know if this is good for me but , it sure is good going down . ( tuna fish sandwich ) . Bologna sandwiches are good with a slice of red ripe tomato .

  32. My sister had a sudden craving for “Hash” and today I recreated it from memory. My father made it with bologna, hard boiled eggs, drained sweet pickle relish and drained pimentos. We used mayo and no salt or pepper. Everything went through the grinder with the pimento last to help clean the grinder. I made way to much for my sister and me (our husbands won’t eat “Hash”). I was glad to see that people said it could be frozen since my family inhaled it and there wasn’t any extra to freeze. I’m also happy to know that we aren’t the only family that had this. Nobody I ever talked to had ever heard of it.

  33. I`ve been making this for years,but I saw one some time ago that you put in buns and wrap in foil and put in the oven for a short time. I wasn`t sure of the ingredients.

  34. Those that are baked in the oven are called a pig-in-a-poke .
    Take little smokey;s and roll them up in biscuit dough and put them in the oven and bake just like baking a pan of biscuits or if you prefer ,use croissant instead of biscuit dough .

  35. Shirley Spaulding says:

    Grind either ring bologna or any bologna with dill pickles, and onion. Add Miracle Whip to make it spreadable. It is a fantastic sandwich spread!!!

  36. Mom always used chunks of bologna, dill pickles, onions and mayo. Would put all except mayo thru meat grinder alternating ingredients so nothing was plugged in the holes. Spread on bread and was the best sandwich ever. There were 5 kids so this went pretty far for a family really watching their pennies.

  37. My dad grew up eating this and I am happy he is now re-discovering it, as I get to finally enjoy it as well. He says my grandmother used ring bologna, dill pickles and mayo. Using dill relish, he has said it is very close to what he remembers. He is also using a manual (hand crank) meat grinder. I think that has more to do with getting the right texture, as opposed to possible going too far in a food processor and liquifying it. As for using onions or cheese, as some suggest, I would think is how their family recipe is made. It will be interesting in trying some of the different suggestions mentioned here.

  38. Joanie Tucci says:

    I have been making “Ham Salad”, from western Pa. for years. I’m now long time gone from that area. I buy chunk bologna from Kroger’s. I use a stainless steel shredder, as you would run your slaw down, or anything for that matter. It works fine, but I’m having a problem and I need help. My M.i.law. thru in bologna, any left over cheeses and mayo and miracle whip. It was simple, cheap and delicious. I never had a problem, but since using Kroger bologna. I make a 2# chunk, red ring and 1# of shredded, yellow cheddar, cheese and mayo and miracle whip. Delicious! Seal it up tight. The VERY next day it is starting to turn brownish. I can’t figure out what is going on……Please help, this has happened 3 times with the Kroger’s bologna. I believe in Kroger’s food. Could the bologna be old and they are not selling enough? My 4 sons and husband have been raised on this and love it. I’m getting scared to make it and wasting money. Please, any advice would help. It is hard to buy in my area, other than Kroger’s.

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