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Cookin' With Leo

By Leocthasme

Sandwich Fixin's

A Roast for Sandwiches

When most folks think of sandwiches, they think of Bologna, Salami, Hot Dogs, or other such junk food that's made out of all the left-over meat scraps in the Packing Plant. I don't rightly figure that stuff is good for you. I know I said somethin' about my recipe's bein' loaded with goodies that might make you fat, but I never told anybody to go out and buy fat to eat. Here is a recipe for sandwich fixin's that might make you fat if you're a chow hound.

What you'll need:

    1 loin of beef or pork, or one each for combo sandwiches. Remember me tellin' you about makin' friends with the guy that runs a butcher shop. Now's the time for a little talk with your friend. You'll want him to cut at least a 3 1/2 to 4 LB beef and/or pork loin, and bone, trim, roll and tie it.
    1 or bore LB's of thick sliced, hickory smoked, maple flavored bacon.
    Garlic Powder (not garlic salt).
    Coarse ground Black Pepper.

How to do it:

    1. Set the beef and/or pork loin on your carving board and rub with Garlic Powder,
    2. then wrap the meat completely in bacon and tuck the ends into the butchers string that holds the meat together.
    3. Roll the meat in the pepper flakes so that they imbed in the bacon.
    4. Get the oven temp up to about 350 degrees,
    5. Set the meat in a roasting pan that has a little grate in it to keep the meat raised off the bottom. If the meat sits right on the bottom of the pan, it soaks up too much grease drippings.
    6. Use a meat thermometer, and when the internal temperature of the beef is 140-145 degrees, it's done. (140 will be a little rarer in the middle, 145 will be pretty well done).
    For pork, make sure the internal temperature is 145-150 (pork always needs to be well done).
    You can baste the meat once in a while with the drippings while it's cookin' so that the bacon don't get too dry.
    When the meat is done, set it out to cool to room temperature so that you can slice it into thin slices for sandwiches.
    After it's sliced, set on platters in the frig until you are ready to serve.

Other stuff for sandwiches: White, Wheat, Rye Bread, and Pumpernickel, Swiss cheese, American cheese, pickles, sliced onions, sliced tomatoes, leaf lettuce, sandwich spread, mustard, horseradish, catsup, etc.

Sure beats the dickens out of bologna and hot dogs!
 

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