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- Corner Kitchen has taken bologna to another level.
Call it baloney if you want, but here's something you typical don't find on the menu of an upscale joint.
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.
>> MORE: 9 must-eat sandwiches in Dayton
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.
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.
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.