1For the chipotle/mayonnaise spread:
Combine the mayonnaise and chipotle pepper in a bowl, and blend until smooth. Refrigerate until ready to use.
In a large pan on medium-hi heat, add the oil.When oil is slightly heated add the bologna chunksSautéaute while tossing to brown all sides, about 8 minutes. Add the onions and season lightly with salt and a little pepper. Continue to toss while cooking until the onions are tender, about 5 minutes more. Stir in the mustard and honey to coat, and then add the wine. Simmer while tossing until the wine bubbles and foams and is reduced to only a bit of sauce is in the pan.
To assemble sandwich:
Slather chipotle mayonnaise on each slice of toasted bread and top equally with the bologna. YUM!