Grandma's Ground Bologna Sandwiches

Sorry, I took a bite before thinking to take a picture. So yummy!

Grandma's Ground Bologna Sandwiches
Use the best quality bologna for the best taste and texture. I usually make a pound at a time, but you can make the amount you want. The easiest way is to get a chunk or ring. You can use sliced too, but it tends to stick to the side of the processor, so you might have to scrape the sides more. 
You can grind this or use a food processor. If grinding, use a larger screen. If processing, cut into chunks, and only do 3 or 4 at a time. Use the pulse button a few times and check the texture. Repeat. You want nice little pieces, not mush, so be careful. Dump that batch into a mixing bowl and continue until all is chopped. If you want to use whole pickles, you can grind or process them as well. I use relish.
To the chopped meat add your chopped pickles or relish. I use some of both dill and sweet. Use a slotted spoon and drain as much of the juice as you can before adding, as too much pickle juice will make the spread runny. Add enough so you can see the pickles yet after you give it a good mix. If in doubt, taste. You want to taste both the meat and the pickles. 
You can add some finely chopped onion if you like, but I use a good shake of onion powder. Be careful with this as you do not want an overpowering onion flavor. I guess you could use horseradish too or in place of the onion. However, again, just a little bit.
Next, add some mustard. I use plain yellow, but use what you have and like. How much? Add a glob, mix well, and taste. Everything you add is to enhance, not take over, the flavor of the bologna and pickle.
Finally, the mayo. I use Hellman's or Duke's. Use what you like or is available. I guess you could use Miracle Whip, but it will change the flavor some. It all depends on what you like. Here again, be careful on the amount. Start with a heaping tablespoon. Give it a good mix. Look and taste. You want the mixture to hang together, but not be sloppy. If you mess up and add too much mayo, stir in some shredded cheese or chopped hard boiled eggs to bring the spread back to a better consistancy. 
There could be a learning curve to this recipe. You might have to make it a couple times to get it exactly to your taste. My mother would make it up without the mayo, chill for a few hours or overnight, and then add the mayo just when she was ready to use it. As for me, I usually make it up and we eat it right away. I will admit, though, the part that goes back into the fridge until the next day does have a better blend of flavors. So, as always, Mother knew best. 
If you are packing this in lunches, you might consider using butter or oleo on the bread first to keep the spread from making for a soggy sandwich. That kind of depends on the texture of the bread or roll you use too. Since this spread has mayo in it, be careful about food safety. Keep it cool and don't it or sandwiches set out too long. Use an ice pack in cooler or lunch box.
Even though bologna is thought of as humble fare, this spread, made right, can be presented on your fanciest buffet table. We like it with rye bread, but use whatever bread or roll that floats your boat. Enjoy!