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1
DEFROST COOKED MEAT, if necessary.
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2
Cut the ends off the bread and cut each loaf in half the short way.
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3
Remove the center of the bread.
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4
Set the hollow loaves aside.
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5
Arrange the bacon in a large skillet or fry pan and place over medium heat.
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6
Cook, turning once, until crisp.
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7
Remove the bacon, drain on paper towels and discard the fat in the pan.
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8
Replace the pan on the stove, add 2 tablespoons oil and the onions.
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9
Cover and cook until soft, about 7 minutes.
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10
Uncover, increase heat to high and cook, stirring often until onions begin to dry out and turn a light golden color, another 10 minutes or so.
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11
Remove from the heat, scrape the onions into a bowl and set aside.
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12
Stuff a cheese slice and a bacon rasher in each loaf of bread.
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13
Using the handle of a large wooden spoon, stuff in the meat and onions.
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14
Choose a skillet or roasting pan large enough to hold 4 sandwiches and choose a flat cover that is smaller than the pan.
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15
Heat half the remaining oil over low heat, place the sandwiches in the skillet with the cover on top of the sandwiches.
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16
Place a 2-pound weight on the cover and cook for about 5 minutes.
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17
Remove the cover, turn the sandwiches and add the remaining oil.
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18
Replace the cover and press down with the weights.
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19
Cook another 5 minutes.
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20
Remove the sandwiches from the heat and keep warm in a 250 degrees F oven while you cook the remaining 2 sandwiches.
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21
To serve, cut each sandwich in half, then diagonally cut each half into triangular pieces.
