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 -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.