COOK IT.
Fill your Oakford’s pellet hopper with applewood chips and preheat to 225°F.
Place your seasoned bologna directly on the grates and smoke for about 3 hours.
At 3 hours, raise your temperature to about 375°F and start coating the bologna with a thin layer of barbecue sauce. Once the sauce has the chance to caramelize a bit, remove from the grill. Once cooled, cut into thick slices.
Once your bologna is off the grill, it’s time to assemble your sandwich. Place your buttered bread in a skillet over medium heat and toast lightly. Don’t overdo it – you only need a light browning.
Spread about 1 ½ tbsp. of mayonnaise on each slice of toasted bread. Top one slice with lettuce and then 2 tomato slices. Sprinkle your tomatoes with salt and pepper.
Add 1-2 slices of bologna and then top with avocado strips. If you want, sprinkle a bit more salt and pepper on.
Finally, add the final slice of bread atop your masterpiece. Slice in half for 2 halves of one wholly amazing sandwich!