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1
For the chipotle-mayonnaise spread: Combine the mayonnaise and chipotle pepper in a bowl, and blend until smooth.
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2
Refrigerate until ready to use.
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3
For the bologna: In a large pan on medium-high heat add the oil.
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4
Add the bologna chunks to the hot oil.
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5
Saute while tossing to brown all sides, about 8 minutes.
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6
Add the onions and season lightly with salt and a few grinds of pepper.
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7
Continue to toss while cooking until the onions are tender, about 5 minutes more.
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8
Stir in the mustard, and honey to coat, and then add the wine.
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9
Simmer while tossing until the wine bubbles and foams and is reduced to only a bit of sauce in the pan.
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10
To assemble the sandwiches, slather chipotle mayonnaise on each slice of toasted bread and top equally with the bologna.
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11
To serve as a smaller bite, cut the toasted bread into 1/4ths and continue to top as directed.
