Cut slits in the slice, no less than four radiating from the middle, or else it’ll buckle, and you don’t want that to happen. You don’t want a lot of grease in the skillet, either. Blister to singing. If you don’t serve it with white bread, you’re going straight to hell.
When we were kids in the ’50s and ’60s, our mother served this to my sister, Diane, and me, a lot. It had a nice, smoky taste and was an alternative to just slapping the baloney slice on a slab of white bread. Haven’t thought of this in years so — thank you!