Fried Bologna Bites

By jenlin

Ingredients

• 1 small yellow summer squash, very thinly sliced (about 1 1/4 cups)
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 1 tablespoon pickling spice
• 1 sprig fresh dill
• Kosher salt
• 4 slices sourdough bread
• 8 thin slices bologna
• 2 tablespoons unsalted butter
• 1 tablespoon grainy mustard
• Tiny fresh dill sprigs, for garnish

Details

Adapted from foodnetwork.com

Preparation

Step 1

Special equipment: 2-inch and 2 1/4-inch round cookie cutters

For the pickles: Put the squash in a medium bowl. Combine the vinegar, sugar, pickling spice, dill, 3/4 teaspoon salt and 1/2 cup water in a small saucepan and bring to a boil. Pour over the squash and let stand 30 minutes at room temperature.

For the sandwiches: Meanwhile, lightly toast the bread, then cut out rounds with a 2-inch cookie cutter (discard the trimmings). Use a slightly larger cutter (about 2 1/4-inches) to cut out rounds from the bologna.

Melt the butter in a large nonstick skillet over medium-high heat. In batches, add the bologna and cook, turning once, until golden brown, about 1 minute per side. Transfer to a cutting board and cut in half.

Spread the mustard onto the bread rounds. Top each round with a folded half-slice of bologna, followed by a few slices of pickled squash and sprig of dill.