Tony Baloney

1 pound bulk baloney

3 banana peppers

Olive oil

Salt

Pepper

4 tablespoons powdered mustard

Warm water

Slice baloney 1-inch thick. Broil or grill until you see grill marks or it is slightly scorched, about 3 to 5 minutes. Cut into bite-size chunks and set aside.

Slice banana peppers. Heat a thin film of oil in a fry pan and cook peppers until softened. Season with salt and pepper. Add baloney to peppers in pan and heat.

In a bowl whisk together dried mustard and 3 to 4 tablespoons warm water, a little at a time, until smooth and to the consistency you like. It will thicken as it sits; add more water as needed.

Serve baloney and peppers on a platter with toothpicks; dip into mustard sauce. Serve with sliced bread if desired.

Serves four.