They say never cook bacon with your shirt off, but what about bologna? Mason Hereford, owner of Turkey and the Wolf, goes bare-chested for this How To on frying America's favorite meat sausage. Hereford tells us how to create the perfect toasted sandwich bread, buttering tips, and the importance of mayo touching your lettuce. You can find the recipe below or in Hereford's cookbook "Turkey and the Wolf: Flavor Trippin' in New Orleans." Check out the recipe here - vice.com/en/article/n7zvww/the-bologna-sandwich-recipe Good luck ripping that mic from your fuzzy chest, Mason. Intro 00:00 The perfect bread 00:45 Shredduce 02:14 Frying the bologna and adding cheese 02:23 Constructing the sandwich 03:04 Chowin' down and other shenanigans 04:26 Subscribe to MUNCHIES here: bit.ly/Subscribe-to-MUNCHIES All MUNCHIES videos release a full week early on our site: video.vice.com/en_us/channel/munchies Hungry? Sign up here for the MUNCHIES Recipes newsletter. ht...