The bologna sandwich is a sandwich common in the United States and Canada. Also known as a baloney sandwich, it is traditionally made from pre-sliced bologna sausage between slices of white bread, along with various condiments, such as mayonnaise, mustard, and ketchup. Many variations exist, including frying the meat first and adding various garnishes such as cheese slices, pickles, tomatoes, and onions. It is a popular choice; Oscar Mayer reports 2.19 billion sandwiches are made with its brand of bologna per year.
The bologna sandwich tends to be high in saturated fat (more so if cheese is added), and is high in sodium.
The bologna sandwich, fried or unfried, has been elevated to a regional specialty in the Midwest, Appalachia, and the South. It is the sandwich served at lunch counters of small, family-run markets that surround the Great Smoky Mountains, and fried bologna sandwiches can be found on restaurant menus in many places in the South. The fried version is likewise sometimes sold at concession stands in stadiums, like those of the Cincinnati Reds. In Pittsburgh, Pennsylvania, it is called a "jumbo sammich". In East Tennessee, the sandwich is referred to in local slang as a "Lonsdale Ham" sandwich, after the less-affluent neighborhood of Lonsdale, in Knoxville, TN. In Kentucky, it is sometimes referred to as "Kentucky Round Steak."
In southwestern Virginia, baloney is also referred to as "Hoover Ham". In the coal mining regions of Southwestern Virginia and Southeastern Kentucky, fried bologna is also known as "Miner's steak."