My Dad and Mom used to make these for us when I was a kid, and still to this day, some 30 years later, I still love to have fried bologna sandwiches a couple times a year. My husband won't touch it, in fact, he would rather not be around when I make it.
What's weird is that I will not eat bologna plain. It has to be fried. You don't even have to use any extra oil, just a non-stick pan, the bologna makes PLENTY of oil on it's own and you are good to go. Oh, and you need to cut slits in the edges of the bologna because it will curl and the edges won't get done without doing this step. This is a fine art, and I believe I have perfected it.
When I was a kid, I used two pieces of bread, now I make it opened faced with whole-wheat bread and safflower mayo. Much better for you, uh huh! I would highly encourage anyone to try this even if you don't ever eat bologna, ever.
You will like it. Then you will have to be like me and limit yourself to one or two small packages of all-beef bologna per year so you don't get carried away. I'm not kidding.