"A 1/4 inch thick slice is perfect for the best fried bologna sandwich results. This thickness gives you time to develop a nice crust to the bologna without drying out the slice."
"it cooks too quickly, curls aggressively and dries out before you can build a good sear on the outside,"
"Basically you will lose what we all love in a fried bologna sandwich: crispy edges with a juicy center."
A 1/4-inch-thick bologna slice produces the ideal texture for a fried bologna sandwich by allowing a crunchy sear while keeping the interior tender and juicy. Thinly sliced bologna cooks too fast, curls, and dries before a proper sear can form, which eliminates the desired contrast of crispy edges and a moist center. Thick-cut or deli-sliced bologna approximates the optimal thickness and yields smoky aroma and a satisfying chew. When only thin packaged slices are available, making small cuts around the edge can reduce curling and improve frying results.
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