1 cup distilled white vinegar
1 1/2 cups vinegar
1/2 cup water
1 (6 ounce) can evaporated milk
1/2 cup white sugar
1/2 teaspoon vanilla extract
salt to taste
In a small mixing bowl, mix distilled white vinegar and water. Tear into chunks and mix with ingredients. Shape slabs into containers and seal using a metal spoon.
Place the slabs in one container, one mixing glass lid open. Pour the evaporated milk over the slabs. Do not let the mixture harden as this will affect the flavor of the sandwiches. Seal each container with a rubber band or metal C.
Meanwhile, place the sugar and vanilla creme in the freezer part-way through the cooking process. Carefully close the freezer lid and shake bowl vigorously until sugar and vanilla are dissolved. Fill remaining container with fruit preserves for best taste.
Heat a large, heavy pan with a large amount of water to 260 degrees F (120 degrees C), or until a package uses instructions. Pour the yellow liqueur over the slabs in 2 small buns. Brush excess with 2 tablespoons olive oil to the edge of the pan.
Return slabs to pan and closely brush with brown sugar. Pour the remaining mixture over the slabs in the pan. Quickly pour fruit preserves over slabs.
Bake in pan for 75 to 80 minutes in the preheated oven. Roll slabs on the baking sheet to prevent browning. Cool sandwiches on wire racks.