GROUND BOLOGNA SPREAD

1 1/2 lbs ring bologna
2 to 3 Baby sweet pickles
3 1/8-inch slices from 1 medium-size Spanish onion
1 cup mayonnaise
2 tsp yellow prepared mustard
Kosher salt
1 loaf white bread
Equipment
1 old-fashioned hand-driven meat grinder
1 8x8-inch glass dish
1 large mixing bowl
1 (2-quart) storage container with lid

Remove any strings or clips off the ends of the ring bologna. Cut the bologna into 4 sections for easier handling. Slit one side of each section lengthwise and remove the casing.

Install discs onto the front of the meat grinder for a fairly small grind and grind the ring bologna into the glass dish. After digging the rest of the bologna out of the grinder, dump the bologna into the mixing bowl.

Finely chop the sweet pickles till you have about 1/2 cup, and then do the same with the slices of onion. Add the chopped pickle and onion to the bologna in the mixing bowl, then add the mayonnaise and mustard and mix it all together till it's smooth. Taste it, adding some salt to punch up the flavor if necessary. Transfer it to the storage bowl and refrigerate the spread until it's ice cold.

Use a fork to put a layer of spread about 3/8-inches thick on a slice of white bread, then close with another slice. Serve with kettle cooked potato chips or steaming hot French fries.