Fried Bologna Bistro Sandwich
Tomato Vinaigrette, recipe follows
2 1/2 tablespoons extra-virgin olive oil
1/4 pound deli-sliced beef bologna or mortadella, cut in half
4 slices French bread, cut 1-inch thick diagonally
Coarse ground black pepper
4 teaspoons Dijon mustard
2 ounces deli-sliced provolone
1 (5-ounce) bag spring mesclun mix
2 green onions, chopped (green part only)
2 tablespoons white wine vinegar
4 large eggs
Preheat oven to broil. Line a baking sheet with parchment paper. Bring a large skillet with high sides filled halfway with water to a simmer over medium heat. Prepare the vinaigrette and set aside.
Heat 1/2 tablespoon oil in a cast iron skillet over medium-high heat. Add the bologna and cook until golden and the edges are crispy, about 2 minutes. Transfer the meat to a plate.
Brush one side of each slice of bread with 2 tablespoons of the oil and season with salt and pepper. Place the bread on the baking sheet, oil side up, and broil until toasted, 2-3 minutes. Remove the bread from the oven and leave broiler on.
Spread 1 teaspoon Dijon on each bread slice. Divide the bologna and cheese evenly among the slices. Place the sandwiches on the baking sheet and broil the cheese melts and begins to brown, about 2 minutes. Meanwhile, toss the mesclun and chopped green onions with a little vinaigrette and divide among 4 plates. Season with salt and pepper. Place a sandwich on each serving of salad.
Add the vinegar to the simmering water. Crack each egg in a small bowl, and carefully drop the eggs into the water. Poach until the whites are set and the yolks are set but still slightly runny, 3 to 5 minutes. Remove each egg from the skillet with a slotted spoon and gently blot with paper towel. Place an egg on each sandwich.
1 vine-ripe tomato, seeded and chopped
6 tablespoons red wine vinegar
6 tablespoons light olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and coarse pepper, to taste
Pulse all the ingredients in a blender or food processor until combined and smooth.