"I would rather eat a fried bologna sandwich than just bologna," Rollins said, which is why he devised a recipe that brings out its best qualities. "This is not your typical bologna sandwich.
"It's recipes of people who worked in the kitchen when we first started that's just kind of been passed around through all these decades to what it is today." "It's just a great, hearty sandwich ...
Lisa Musso-Marino buzzed around her family’s restaurant in cowboy boots and denim. The Pueblo native dashed to the ringing phone to jot down takeout orders, chatted up regulars she’s ...