This was something that we used to get at a little diner at Standish, Michigan on the way Up North. It was that or a burger or the special. At 8 -years-old, I was a bologna guy. The bologna was cut a quarter inch thick. The bread choices were white or whole wheat. Now, the cheese was always American and served with a tomato. Fries on the side. Now my upgrades: deli mustard, brioche bread, pickle planks, and smoked cheddar cheese. I also used mortadella which leaves Oscar Meyer in the dust. Fries are still on the side. I hope you like it.
2 1/4 inch slices mortadella
4 slices smoked cheddar
Deli mustard
Pickle planks
1 heirloom tomato, sliced
4 slices brioche
In a skillet on medium heat spray cooking oil.
Cut 1/4 inch slits in bologna every 2 inches to prevent curling.
Add bologna to pan and cook until brown on each side.
Top with two slices of cheese.
Toast bread.
Assembly:
Toast
Deli mustard
Tomato slice
Bologna with cheese
Pickle
Dijon
Toast
Dan's Food Blog 
Here in North Alabama (and maybe other places in the South), pit masters will smoke a chub of bologna. They sell it sliced by the pound or you can buy a chub, 1/2 chub or 1/4 chub. It is delicious!
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That is on this summers smoking list. The bris-belly half brisket half pork belly all woven together is my on my list. Thank you for your comment
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I ate these a lot as a kid, but mine were a bit more primitive.
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Growing up at home Oscar Meyer was what we got.
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Yep.
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