# Ingredients:
01 – 16 slices bologna
02 – 1/4 cup mayonnaise
03 – 3 tablespoons Creole mustard (such as Zatarain’s)
04 – 4 tablespoons butter, softened
05 – 8 slices Texas toast or other thick white bread
06 – 4 slices American cheese
07 – 2 cups shredded iceberg lettuce
08 – 4 thick tomato slices
09 – 16 bread and butter pickle chips
10 – 2 cups thin dill pickle potato chips
# Instructions:
01 – Preheat oven to 250°F. Line a sheet pan with foil.
02 – Stack the bologna slices and cut 4 (1/2- to 3/4-inch) notches around the edge at regular intervals.
03 – Stir together mayonnaise and mustard in a small bowl; refrigerate until ready to use.
04 – Spread butter evenly over one side of each bread slice. Heat a large skillet or griddle over medium heat. Arrange bread in pan, buttered side down. Cook until toasted on the bottom, 2 to 3 minutes. Flip bread over and toast on unbuttered side until lightly browned, 1 to 2 minutes. Remove bread to a wire rack.
05 – Increase heat to medium-high. Arrange 4 bologna slices in the pan; cook until lightly charred around the edges, about 2 minutes on each side, pressing down the center of each slice occasionally if it puffs up.
06 – Arrange the bologna slices in a single layer on the prepared pan and place in the oven. As you work through each batch of bologna, stack the slices on the pan and keep warm in the oven. When all bologna is cooked, top each stack with 1 cheese slice; place pan in oven until cheese melts, 2 to 3 minutes.
07 – Spread mayonnaise mixture over the unbuttered sides of toast. Place 4 toast slices, mayo mixture side up, on a work surface. Top each with ½ cup lettuce, 1 tomato slice, 4 pickle slices, and 1 bologna stack. Top each sandwich with ½ cup chips and top bread slice.
