Ingredients

• 2 Tbsp. spicy brown mustard
• 1 Tbsp. mayonnaise
• 1 Tbsp. finely chopped dill pickles, plus 2 Tbsp. brine
• Freshly ground black pepper
• 7 oz. thinly sliced bologna
• 4 slices seeded rye bread
• A few iceberg lettuce leaves, torn to size of bread

Instructions

1. Mix mustard, mayonnaise, and chopped pickles in a small bowl to combine; season with pepper.
2. Arrange half of bologna slices in a neat stack. Starting near the center and working toward the edges of the stack, cut four 1"-long slits, spacing evenly. Repeat with remaining bologna. Heat a dry large skillet, preferably cast iron, over medium-high. Working in batches, arrange bologna slices in a single layer in skillet and cook until browned all over and crisp, about 2 minutes per side. Transfer to a plate as they are done. Save skillet with any fat.
3. Arrange bread in a single layer in reserved skillet and cook over medium high until golden brown, about 2 minutes per side. Transfer to a cutting board.
4. To build sandwiches, spread mustard mixture evenly over each slice of bread. Divide bologna between 2 slices and top with lettuce; drizzle with pickle brine. Close up sandwiches and cut in half.