Unusual usual meat in upscale Oregon District diner's unbelievable sandwich

Natalie and Jack Skilliter are selling a $13, housemade bologna sandwich as part of the restaurant's current menu at Corner Kitchen, 613 E. Fifth St. in Dayton's Oregon District.

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The restaurant's moist and fluffy meat isn't your typical bologna.

Jack and his staff make about ten pounds of bologna a week using beef acquired thought the Ohio Proud program.

>>MORE: Corner Kitchen celebrates first birthday 

The meat is grounded and mixed with a small amount of curing salt and a spice Mortadella bologna spice blend favored in Italy instead of one that is used for traditional American deli bologna.

"I use a food processor to process it even finer so it becomes almost like a paste. It gives it that delicate consistency," Jack said. "That also incorporates a little bit of air and it almost gives it a sort of fluffy texture."

A six-ounce portion of the meat is fried with butter and placed on a grilled Challah bun with bib lettuce from

Pleasant Hill's Hydrogrowers, shallots, white American cheese and housemade pickles.

The $13 sandwich is dressed with a peppered mayo. 

Corner Kitchen's CK Take Away sells the meat as part of a cold, deli-style bologna sandwich.

Corner Kitchen is far from the only place you can find a bologna sandwich.

In fact, Jack is a big fan of the traditional one at nearby Smokin' Bar-B-Que in the Oregon District. 

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The restaurant is among a very short list of places that serve a gourmet version of the meat.

The Fried Bologna pizza at Old Scratch Pizza,  812 S. Patterson Blvd. in  downtown Dayton,  is a must try.

The $12 pizza also includes olive oil, mortadella, roasted garlic, taleggio, thyme and pistachios.

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