Fried Bologna Sandwich with Dill Pickle Dip

To make the dip, combine softened cream cheese, Greek yogurt, and sour cream in a large bowl. Whisk until smooth.

Add the chopped dill pickles, chopped gherkins, dill pickle juice, salt, pepper, garlic powder, and onion powder.

Stir in 2 tablespoons each of fresh chopped chives and dill. Mix until well combined.

Transfer the dip to a container and refrigerate for at least 30 minutes to allow the flavors to meld.

To make the crunchy topping, melt butter in a skillet over medium heat.

Add the panko breadcrumbs and crispy fried onions to the skillet. Toast, tossing frequently, until golden brown and fragrant.

Remove the skillet from the heat and stir in the remaining 1 tablespoon each of fresh chives and dill. Set aside to cool.

To make the mustard sauce, combine yellow mustard, spicy brown mustard, and Dijon mustard in a bowl.

Add the mayonnaise and whisk until the sauce is smooth and creamy. Set aside.

Prepare the bologna by removing the red casing. Slice the bologna into 1/4-inch thick rounds.

Make 4-5 small cuts around the edges of each bologna slice to prevent them from curling up while cooking.

Cook the bologna slices on a hot griddle or in a large skillet until browned and slightly crispy on both sides.

To assemble the sandwiches, spread a generous layer of the mustard sauce on two slices of white bread.

Layer several slices of the fried bologna on one slice of bread, top with shredded lettuce, and cover with the second slice of bread.

To serve the dip, spoon it into a small bowl and top generously with the crunchy panko mixture. Serve the sandwich alongside the dip and potato chips.