When we were kids, I doubt many of us were giving much thought to the bologna sandwiches we were munching on, but somewhere buried deep in our little minds was a tiny bologna sandwich recorder, busily noting every last detail of its individual flavors that combined to create what we would know as the classic, fried bologna sandwich.

What's more, that this unbeknownst recorder would one day lead to arguments over what constitutes a fried bologna sandwich.

I didn't know the bologna sandwich recorder existed until a recent "grown up" conversation with a girlfriend.

We were discussing what to have for dinner on a hot and miserable summer day.

She said, "I hate cooking when it's this hot out!" I replied. "Me too, which is why I am glad the kids just want fried bologna sandwiches for dinner."

"Mmmm!" she said. "Sounds great, but I'm out of Miracle Whip."

"Oh" I said. "We don't use Miracle Whip; they like mustard instead."

"Mustard! Yuk!" she shrieked into the phone. "You never put mustard on a fried bologna sandwich, sautéed onions, yes. But mustard, never!"

My friend went on to describe, in absolute detail, how to make a classic bologna sandwich, at least in her mind, that is.

When she finally finished I laughed at her and said, "Wow! I had no idea the guidelines for what constitutes a bologna sandwich were so strict -- all the way down to what brand and thickness of bologna to use. I don't mean to sound uncaring, but are we all so stuck on what constitutes a fried bologna sandwich that we are not flexible enough to even try another person's version?"

I don't think my remark was well received because my friend followed it with a long, dead silence.

Amazingly, this is not a rare instance. Apparently, most of us have those little fried bologna sandwich recorders in our minds and likewise, most of us prefer to cling to its original flavor, taste and crunch -- much the same way we cling to fond childhood memories.

For that, I apologize for my earlier remark to my friend. It deserved the silent treatment.

The fried bologna sandwich argument is bigger than my friend and me.

In fact, there are Web sites devoted to the sandwich -- and the arguments about what constitutes the definitive one.

Notably, there is friedbologna.org, which dedicates itself to the pure art of the fried bologna sandwich and other fried bologna delicacies.

So, whether you are use to deli style, packaged, thin sliced, thick sliced or the stuff under $1, bologna has left an imprint on our minds forever.

What kind of fried bologna sandwich makes you smile? Make yourself one so you'll have a reason to smile today.

Here are some special bologna concoctions for those willing to venture beyond their own bologna box. Questions or comments? Contact Laura at: Laurakurella @yahoo.com

Grilled Bologna Sandwich ( Kentucky Round Steak)

4-1/2-inch-thick sliced garlic bologna

4 wheat sesame seed buns

1 Vidalia onion

1/2 cup of spicy brown mustard

1 tablespoon of olive oil

1/2 tablespoon season salt

* Preheat grill to 350 degrees. Cut onion in 1/2-inch slices. Place onions of aluminum foil and sprinkle with olive oil and season salt. Close foil making a pack and place on grill.

* After 5-10 minutes, place bologna slices on grill. Grill until nice grill marks on each side (approximately 3-4 minutes a side). Remove bologna slices and place top and bottom of the bun on the grill. Let the buns toast for about 30 seconds to a minute.

* Remove buns and onion pack, and let everything stand for five minutes. Spread spicy mustard on top and bottom of bun. Place bologna slice on bun and add the grilled onions. Pour your favorite beverage and enjoy.

Hoopty-Do Bologna sandwich

3 tablespoon mayonnaise or salad dressing

1/2 cup chili sauce

1 pound bologna, ground

1/2 cup Velveeta cheese, cubed

1/3 cup onions, chopped

1/2 cup stuffed olives, chopped

8-10 potato rolls

* Preheat oven to 400 degrees. In a small mixing bowl, blend the mayonnaise (or Miracle Whip) and chili sauce. Add the bologna, Velveeta, onions and olives.

* Cut rolls in half and spread bologna mixture on each roll.

* Wrap each roll in aluminum foil and bake for 10 minutes. You can make the rolls early and bake before serving or take along in a thermal container.

Bodacious Bologna Sandwich

Bologna, 1/2-inch-thick slice

Sliced tomato

Cheese

Mayo and mustard

Bread

Chopped cabbage (slaw) or lettuce

Green chile (pepper)

* Fry the bologna in pan over medium high heat. Toast bread in the oven, making sure to melt cheddar cheese on one side.

* Put your mayo and/or mustard on the side with no cheese, then add the tomato and lettuce. Top with slaw or cabbage -- your choice -- and green chile if you like. Put the cheese side on top, and you've got a bodacious bologna sandwich!