In many Oklahoma childhoods there comes a moment when an adult does something that changes the way we view the world: That cool aunt, drunk uncle (also can be cool), or exasperated granny puts bologna in a skillet and we understand bologna in a whole new way. That sad, pale, greasy, meat-ish thing that tasted like salt, sadness, and 3D-printed lunch suddenly benefits from caramelization and behold, all things become new. 

Bologna is in the sausage family. It’s important to say that, because sausage gets much more respect than bologna, which is given the same amount of respect as potted or spreadable meat, but the bologna in yellow packages from our childhood – yes, there were worse versions – is to real bologna what salmon in a can is to Ora King salmon. Done properly, bologna has all the delicious components we expect from a proper smoked sausage. If your experience of bologna is only of the Oscar Mayer variety, then you’ve really never had bologna. No, the version with the red casing you have to peel from the meat doesn’t necessarily indicate quality either, but it’s definitely a step up. 

In February of 2024, Chef Will Hale opened In a Pickle in the Britton District, and he debuted one of the best bologna sandwiches in the history of tubular meats. Yes, there were stalwarts that had kept bologna on their menus, but in terms of the Bologna Resurgence in OKC, Hale gets a ton of credit. He felt the zeitgeist and jumped aboard. (He closed before the end of the year to move to Miami – Florida not NE Oklahoma – and we’ve never been the same.) His version featured pimento cheese and shaved bologna, which might have been the decisive factor in the widespread acceptance, since many bologna opponents cite “texture” as one of their issues. (That’s called arrested development, because texture issues should fade with adolescence.) 

You’ll look in vain for a shaved bologna sandwich currently, but the stalwarts are still here, and they’ve been joined by some upstarts. So, yes, I’ll be telling you to go get a bologna sandwich in one of these local spots, and even if your experience of bologna has been restricted to the types that have a mouthfeel akin to pre-chewed food, you’ll want to try these if you really are a meat lover, and it’s going to begin not with the OG (and current best) bologna sandwich in the city at Jamil’s Steakhouse. Nope, we’re going to make it super affordable and very low risk to get things started.

OnCue. Yes, they’re a locally owned company, and those little grills attached to some of their stores produce surprisingly good food at the price points. Don’t believe me? Go grab that $4 burger and get back to me. Their bologna sandwich should be consumed two separate and distinct ways: Way 1, with mustard, because classic is classic for a reason, and for this one, add the burger veggies to make a more well-rounded sandwich with better texture. Way 2, with bbq sauce. Theirs, which I suspect is Head Country (I’ve reached out for the answer.), goes well on the sandwich, and yes, you can and should add cheese both ways. The best news? It’s $2. Seriously. 

Jamil’s Steakhouse. I don’t pretend to know the calorie count of my favorite version of the OG, but once I add house-made pimento cheese and bacon, combined with their combination of sweet and dill pickles, and a slab of bologna that could double as a doorstop, it’s probably in the “I don’t want to know” range. You won’t care, and you’ll need to take half home, unless you are one of those Man vs. Food types. Also, this is Jamil’s 60th anniversary year, so be sure to say congratulations on a hell of an accomplishment! 

Clark Crew BBQ. Travis Clark had to change his original bologna offering, because too many guests weren’t familiar with the smaller sausage size and texture of real bologna. The current version is still excellent, and you can add their house-made pimento cheese to make the best version possible. If you’re feeling adventurous, he also offers a Knuckle Sandwich – an homage of sorts to his grandfather – and it features bologna, ham and bacon, because why have one kind of meat when you can have three? 

King’s Custom Smoked Meats. Not enough people know about this spot tucked away just off NW 23rd and Portland, but it needs to get much more attention, and not just for their bologna. Theris is very straightforward, which means build it your way, and choose whichever sauce is your favorite; it’s spicy for me, always spicy. 

Lorena Southern Twist. Chef Cally Johnson’s menu at this Midtown spot is excellent across the board, and if you grew up anywhere south of Kansas, many of the items come with a huge side of nostalgia, including her fried bologna sandwich with pimento cheese. It’s served on Pullman white bread, and she puts the house-made chips on the sandwich, like you did when you were 8-years-old, and it’s still the best way to eat a white-bread sandwich. 

Leo’s BBQ. This NEOKC institution has been making a beef bologna sandwich longer than many of you have been alive. Like King’s, it’s straightforward smoked beef deliciousness. Go crazy and do a 2-meat sandwich with the hot link, and that will help you avoid the inevitable nap. 

Good Times. I don’t know when this one is coming back, but after making it a weekly special, I’m sure owner Claire Hampton and Chef Evan McCullough didn’t expect it to sell out before the week was up, but it did, leaving all of OKC distraught. Hampton said they’ll bring it back, and we’ll let you know when that happens, because their version on toasty bread with American cheese and burger condiments and a side of house-made Ranch potato chips is everything I want from a dive bar bologna sandwich. 

Land Run Grill. On the northern edge of Norman, so it’s easy to access, this spot features old school classics, and the smoked bologna is very much a nostalgia bomb: Texas toast, a full quarter pound of bologna, and American cheese. I sincerely recommend the Sriracha aioli to bump up the heat a little. 

Toby Keith’s I Love This Bar & Grill. Pretty sure this is the first time this Hal Smith Restaurant has made a list other than for buttermilk pie, but like many HSR spots, they have underrated service and consistency. Their fried bologna sandwich comes with two kinds of cheese on Texas Toast, served with their house bbq sauce. 

There are about a half dozen others around the city I need to get to, but this will get you started. If you know of others worth trying, email me at greg@eatingokc.com, and thanks in advance.