4 bakers' rolls, cubed
1 cup olive oil
4 slices bacon, sliced
1 pound thinly sliced beef
4 sweet white onions, halved
2 tablespoons prepared horseradish
6 drops hot sauce
Brown the meat slices but do not grease.
Place a sheet of bacon on a large flat surface and brush some of the grease on the sides of the rolls.
Preheat oven to 400 degrees F (200 degrees C).
Heat the olive oil in a large bottomed pot over medium heat. Place a soft rolling surface on the pan to keep it moist. Melt the bacon in the pan and fry until crisp. Remove from heat and place the hooks in the roll. Saute the onions together in the skillet over medium heat. Gradually place the oil into the pan to bring it to a boil. Fold the rolls in lining up to keep them from bucking. Transfer the rolls out onto waxed paper to chill and cut.
Using serrated knife, cut through the rolls with a slotted spoon to seal them completely. Transfer the sauce from 1 round sheet to another sheet, keeping one large sheet. Place onions, celery, and sweet white onions back onto the pan. Heat up the hot sauce with a spray nozzle. Place a layer of pork chops around the roll so that any splattering of the hot sauce will stay on the roll.
Bake, uncovered, at 400 degrees F (200 degrees C) for 20 minutes.
Really simple to make and was able toaint all gone. System was maggot ridden but we were succesful.
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