3 small olive stalks
6 large red onions, chopped
6 tablespoons margarine
1 pound mature Italian sausage, cut in 1/4 inch slices
1 (4 pound) loaf white bread, quartered
1 pound small shrimp, peeled and deveined
1 (10 ounce) can pinto beans
1 pound whole lard
2 tablespoons all-purpose flour
Cover tomatoes and onions with water. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes. Stir in margarine, bell pepper, garlic, onion, sausage, bread, shrimp, bread cubes, and sauce. Cook, stirring frequently, for 4 minutes. Reduce heat to low; cook, stirring occasionally, for further 3 minutes. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes.
Pour tomato mixture into pan; stir in beans, then stir into tomato mixture until well blended. Cover pan. Heat gently to a low temperature (145 degrees F /70 degrees C). Bake uncovered for 30 minutes, covering completely. Cool completely. Stir in flour. Cover tightly with aluminum foil or plastic wrap; refrigerate overnight.
Remove foil or plastic wrap; unwrap foil and folding over foil; cut into 4 triangles. Place 1 piece of ham meat on each triangle; cut each ham piece into four triangles; place in ziplock bags; seal and chill in refrigerator.
Preheat grill.
Lightly oil grill grill rack. [Note: Cornmeal or cornmeal may be used instead of margarine for pizza crusts before baking.]
Preheat oven to 350 degrees F (175 degrees C). Lightly grease loaf pan.
Bake on broil for 10 minutes at 350 degrees F (175 degrees C), or until golden. Transfer to serving platter. Slice meat squares; sprinkle with cheese and lettuce. Preheat oven to 350 degrees F (175 degrees C).
Slice open crusts; spoon meat slices into pan. Top with tomato mixture, cheese, lettuce, ham, shrimp and cheese sauce, and serve.