Yep, I like bologna. Some would say that I'm full of the stuff.
But seriously, there are some very good bologna's out there, not just the basic stuff that Oscar Meyer puts out (though I like that too). My favorite way to eat bologna is on toasted whole wheat, with Miracle Whip or Mayonaise, depending on my mood, with american cheese and a fried egg with a runny yolk. Caution, this sandwich can be very messy.
I also like to put it with some thinly sliced onion, tomato, lettuce, good spicey mustard, and horseradish, all on whole wheat again.
There's a little restaurant up her in Sault Ste. Marie, called the West Pier. They have a cold-cut sub that combines bologna, salami, chopped green pepper, onion, lettuce, and chopped black olives. I think they put mayo on it too. I don't know the exact amounts on this sub, but it is fabulous, and with such simple ingredients. At least, it used to be fabulous when I was a kid. I understand that some of the meat suppliers that made the products they used are no longer in business, and so the quality of meats isn't the same. But it's still a great sub.
I prefer the bolognas that have a bit of texture, and you can see the colors of the different meats, fats, etc, like in a good Kielbassa. Oscar Meyer and similar versions of bologna are like eating a giant hot dog that's been sliced into thin rounds. I like it, but like other, more rustic versions better.
Seeeeeya; Goodweed of the North