1 1/2 tablespoons citrus juice
6 slices Cheddar cheese
2 boneless, skinless chicken thighs, cut into 2 inch cubes (optional)
1 large zucchini, cut into thin strips
2 large onions, thinly sliced (optional)
6 black olives
2 sprigs fresh rosemary
30 black olives, halved
1/2 teaspoon allspice
Combine citrus and cheese juices in a blender or food processor. Transfer to a large glass bowl and add zucchini, onion, chicken, celery, onions and black olives. Bring a mixture to a boil and add rosemary, olives and black olives.
Placing flavors on one food plate. Spread a layer of the citrus juice mixture over another. Place sauce on a cold white surface and flatten. Cover the rolls with plastic wrap and refrigerate 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Bake rolls in preheated oven for 10 minutes, or until colored. Remove plastic-covered rolls and let stand 10 minutes before serving. Top with grilled chops and bundle wrap. Brush beef with a thin layer of herbs from the cerveilero, if desired.
Excellent recipe, all ingredients followed. Everyone loved it and this became a family favourite.
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