INSTRUCTIONS
1. Slice the onions into rings and place them in a cast iron skillet over medium heat.
2. Add ½ stick of butter and let cook for about 20 minutes, stirring occasionally.
3. Let them cool and set aside.
4. In a small mixing bowl add the mayonnaise, honey Dijon mustard, coarse ground pepper, garlic, and Worcestershire sauce. Mix well.
5. Preheat the smoker to 225. Add a few chunks of apple or cherry wood. Place the jalapenos and bologna on the smoker, or on the indirect side of the grill. Let it smoke for at least 20 minutes.
6. When the jalapenos are cool enough to handle, slice in half and remove the stems and seeds. Slice into strips and set aside.
7. Remove the bologna and place it in a cast iron skillet over medium high heat, and cook for about 2 to minutes a side or until brown around the edges. Place a piece of the cheese on both slices of bologna,
8. Tip: Cut the bologna on the edges to keep it laying flat while frying.
9. Meanwhile, spread butter on both sides of the bread. Lay on the grill and toast until golden brown.
10. Spread the mayonnaise mixture on both pieces of Texas toast. Add one slice of bologna, 1 slice of tomato, and top with another slice of bologna.
11. Top that with the onions and sliced jalapenos and lettuce. Top with Texas toast and serve.
