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 - https://www.vice.com/en/article/n7zvww/the-bologna-sandwich-recipeGood luck ripping that mic from your fuzzy chest, Mason. Intro 00:00The perfect bread 00:45Shredduce 02:14Frying the bologna and adding cheese 02:23Constructing the sandwich 03:04Chowin' down and other shenanigans 04:26Subscribe to MUNCHIES here: http://bit.ly/Subscribe-to-MUNCHIESAll MUNCHIES videos release a full week early on our site: https://video.vice.com/en_us/channel/munchiesHungry? Sign up here for the MUNCHIES Recipes newsletter.https://www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletterCheck out http://munchies.tv for more!Follow MUNCHIES here:TikTok: https://www.tiktok.com/@munchiesFacebook: http://facebook.com/munchiesInstagram: http://instagram.com/munchiesTwitter: http://twitter.com/munchiesPinterest: https://www.pinterest.com/munchiesMore videos from the VICE network: https://www.fb.com/vicevideo