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Alright, don’t linger, let’s approach this cuban bread meat lovers sandwich menu with 23 materials which are absolutely easy to receive, and we have to process them at the very least through 17 ways. You should invest a while on this, so the resulting food could be perfect.

Composition Cuban Bread Meat lovers Sandwich:

1. Give - —- meat——–
2. Require 1-1/3 pound of eye of round steak sliced very thin
3. Need 1-1/3 pound boneless and skinless chicken thighs
4. Give 1 pound of Bacon
5. Need 1 pound pork loin
6. Take - —-bread and spread ——-
7. You need 1 loaf Cuban bread
8. Give 1/2 cup for minced black ripe olives
9. Give 1/2 cup - mayonnaise
10. Provide 1/4 cup - yellow prepared mustard
11. Take 1/2 stick - butter
12. Make ready for —–condiments ——–
13. Need 2 cup shredded lettuce, iceberg
14. Make ready 1-2 large tomatoes
15. Give 1/2 cup for finely shredded cheddar cheese
16. Require to taste of hamburger dill pickle chips
17. Take 1 teaspoon salt to taste banana pepper rings, optional
18. Need –meat marinade and spices—–
19. Get 1 teaspoon - ground white pepper
20. Get 1/2 cup white wine
21. Take 1 teaspoon of granulated garlic powder
22. Need 1/4 cup of extra Virgin olive oil
23. Require 1/3 cup - dehydrated onions

Cuban Bread Meat lovers Sandwich making:

1. Get a skillet hot then turn heat on low
2. Fry the bacon rendering the fat
3. When the bacon is crispy remove to a paper towel. Keep the bacon drippings
4. Cut the meat up into small pieces
5. Add spices, wine, and extra Virgin olive oil.
6. Put into a bag and marinate 30 minutes
7. Add to a hot deep pan, that the bacon was fried in, then add onions. Cover and simmer till done.
8. Slice the bread
9. Mix the mayonnaise, mustard, and olives
10. Spread the olive mixture on the bread
11. Add pickles and bacon
12. Add meat mixture lettuce and cheese
13. Add tomatoes
14. Butter one side of bread
15. Lay the butter side of bread in hot skillet
16. When the bread is toasted add butter to untoasted side and turn
17. Wrap in parchment paper cut in half and serve

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