These Balogna and Cheese Wontons are a new and unusual twist on a classic flavor combination. You will not be disappointed!
Wait, no… Come back!
I know that this post is a little off center, I know that this recipe is confusing to many. I get it, really I do. But I promise that if you keep an open mind and if you love balogna and cheese sandwiches as much as I do, you will absolutely love this idea.
My favorite sandwich as a child was (surprise) balogna and cheese. I could eat balogna and cheese sandwiches every day and come to think of it, I think at one point in my early 20’s when I was living on my own, I probably even did. But as a child, there was nothing better and believe me, that sandwich better had been like I liked it or there would be heck to pay.
Who am I kidding? I was seven.
But as most children, it had to be RIGHT. Who knew there was so much specificity in the early years? If you made that sandwich wrong or used a different brand of meat, believe me, you heard about it. I was no different, the balogna had to be The Balogna (you know, the one with the first and second name) and the cheese had to be my favorite, no substitutions allowed. And if I sound like I was a spoiled brat, try switching up your kids lunchtime favorite and talk to me about it the next day. Yeah, that’s what I thought…
As I grew older, my taste in my balogna and cheese sandwiches evolved with me and by the time I was 13 or so I was adding to the concept with mustard, bread and butter pickles, and even potato chips if I was feeling fancy that day.
Yes, all at the same time. Don’t judge, half of you readers probably have tried spray cheese in a can once or twice and I can’t even think to get down with that. So, remember, this is a safe place.
Now, I admit that as a grown woman, to this day, this combination is still my all time favorite sandwich and I will happily chow it down for breakfast, lunch or dinner on any day of the week. However, this wonton idea did meet with much resistance in my household. Big Scary Mike called me every form of crazy he could think and I won’t even tell you adjectives that flew out of his mouth in relation to the concept of this recipe. But to be fair, he is not a balogna and cheese sandwich fan and before anyone asks, yes I knew this beforehand and yes, I still married him anyway. I’m not quite sure what that says about me but we won’t delve too far into that, will we?
Let’s break this down in the most honest of formats, shall we? Can anything be ruined if it’s deep fried? No, usually not. Do we all like things that are fried? Usually, yes. Unless you are an extremely health conscious person, on occasion, just about everyone will be a bad person and at some point order a fried appetizer when they go out for dinner. Or nosh a little fried something at a gathering.. and let’s not get started on french fries. Face it, it’s just our way, it’s comfort food at its finest and besides, it’s always fun to feel a little bit naughty isn’t it? And if we push this idea a little further, this concept is not just for balogna and cheese. This idea would be a fun switch up using cheese and pepperoni like little pizza bites or turkey and cheddar or ham and swiss. The possibilities are endless if you really think about it and let’s not forget what a super fun and super cute idea this is for party appetizers.
Let’s not even get started on what you could do with chocolate. I know, it feels so wrong yet it seems so right.
Balogna and Cheese Wonton
This is just my take on this idea, obviously if you like or dislike certain brands, change up accordingly. I am an Oscar Meyer and Velveeta kind of girl so that’s what I used to make mine. If you like something different, use whatever twirls your skirt up.
Heat your oil up in a large cooking pot or a mini frying station.
While the oil was getting hot, I started by dropping a small pat of butter on the griddle to melt and then adding to that, diced green onion and diced balogna.
Cook until it reaches the doneness you prefer. Myself, I like my balogna a little crunchy on the edges.
Remove from heat and let cool slightly. Remove your cheese and package of wontons from the fridge and set everything out like a little assembly line. Drop down a thick slice of cheese in the middle of the wonton wrapper and spoon some of the balogna / onion mixture over it.
Resist the urge to over fill the wonton. Dip your finger in water and run along all four sides of the wonton wrapper. Bring two opposite sides together, like a triangle and push the wrapper slightly around the mound of meat and cheese before sealing the edges. You basically are trying to remove excess air so that it doesn’t balloon up when it fries.
Like this little fatty.
Once you have your triangle sealed, take the two ends and after dipping your finger and wetting the wrapper, pull back towards each other and seal again.
Make as many of these as you like and when you are done, move them over to your fry station. Once your oil has reached 400 degrees, drop a couple of the wontons into the hot oil and rotate them until all sides are golden brown. This takes about 20 seconds. Remove to a paper towel lined plate and sprinkle with a pinch of salt while they are piping hot. Serve immediately.
One crunch and you will be hooked. I know this seems bizarre and honestly, it probably is but if you think about it, it’s just a new combination of two foods we already love. Give it a try and I promise, you will never doubt me again.
At least not when it comes to weird, random, bizarre ideas…
- Makes 8 wontons
- 1 piece bologna , diced
- 1 green onion , diced
- 1/2 tbl butter
- 2 oz favorite melting cheese
- 1 pkg refrigerated wonton wrappers
- Water for sealing
- 4 cups vegetable oil
- Salt to taste
- Heat oil in a large cooking pot or a frying pot.
- While the oil is heating up, melt butter in a frying pan or on a griddle.
- Add to the melted butter the diced green onion and diced bologna.
- Cook until it reaches the doneness you prefer.
- Remove from heat and let cool slightly.
- Remove your cheese and package of wontons from the fridge and set everything out like an assembly line.
- Place a thick slice of cheese in the middle of the wonton wrapper and spoon some of the bologna / onion mixture over it.
- Dip your finger in water and run along all four sides of the wonton wrapper.
- Bring two opposite sides together, like a triangle and push the wrapper slightly around the mound of meat and cheese to remove excess air before sealing the edges.
- Once you have your triangle sealed, take the two ends and after dipping your finger and wetting the wrapper, pull back towards each other and seal again.
- When you have made all of the wontons, move them over to your fry station.
- Once your oil has reached 400 degrees, drop a couple of the wontons into the hot oil and rotate them until all sides are golden brown. This takes about 20 seconds.
- Remove to a paper towel lined plate and sprinkle with a pinch of salt while they are piping hot. Serve immediately.