When I was growing up, my mother would make
baloney and onions on numerous Saturday afternoons.
I also remember a time during my first year
away from home when I ordered a baloney and
onion sandwich on Italian bread at some small
place in South Orange, New Jersey. From those
two encounters, I created my own version
of the same dish.
|
Baloney and onions
|
Serves 2
|
2 tbsp. olive oil |
4 frankfurters |
2 large onions, sliced |
freshly ground pepper |
1 green pepper, sliced |
Italian or rye bread |
| Heat the oil in a heavy iron skillet over medium heat and add the onions and green pepper. Cook until the onions and pepper are almost transparent, about 5 minutes. Cut up the franks into ½-inch pieces and add to the pan along with the ground pepper. Cook for another 5 minutes. Remove from the pan and serve with fresh rye or Italian bread. | |