Interesting! Thank you for the food history lesson.

A quick Google tells me that bologna is essentially mortadella except for the detail that the fat chunks are blended into bologna. Is there any other big differences?

Is it named after the Italian city? That's my only thought.

I haven't tried mortadella before. To my understanding, it's like an improved take on bologna?

I made "The Bologna" sandwich from the "Turkey and The Wolf" cookbook which is named after an award winning sandwich shop in New Orleans. I strongly encourage a visit if you're in the area.

Anyways, this sandwich includes, thick white bread, lettuce, bologna, American Cheese, Dukes Mayo, scratch made mustard, and salt & vinegar chips.

I'm not huge on bologna. However, this sandwich was award winning at the restaurant so I decided to give it a go. I understand the hype. It's not something I'll eat often, but I could see myself revisiting this every now and again. The satisfaction of pressing down and crunching the chips would make it all worth it again.

Personally, the homemade mustard was a home run. It was my first time ever trying to make mustard and now I feel like the bottled Dijion in my fridge is a scam.