2 pounds tendon steak
2 teaspoons olive oil
oil-packed saltine crackers, crushed
1 cup diced onion
4 cloves garlic, pressed
2 teaspoons paprika
1 (1 ounce) package chicken flavored bagel mix
12 ounces light pink Swiss cheese dressing, thawed
Heat oil in large skillet over medium heat. Add cracker crumbs and onion; stir until blended. Stirring occasionally, cook, remove from heat, and stir in garlic, paprika and chicken bagel mix. Pour mixture over the darkened bottom of a large glass dish. Brush with the oil mixture and top with sifted bread and cheese.
Cover dish with foil and let stand in refrigerator for at least 1 hour. Sprinkle with sliced Swiss cheese and serve topped with remaining breadcrumbs and onion.
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