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Bacon wrapped Cuban sandwich

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Been wanting to do this since CookinBiker posted the bacon wrapped tenderloin in a French roll. I fillet out a pork tenderloin then added swiss, ham, pickle, onion, and Dijon mustard and seasoned with Oakridge chicken and pork rub and some death dust. Then cut the ends off a Cuban roll and then took the insides out and coated with Dukes. Rolled up the tenderloin and put it in the roll and then wrapped that in the bacon weave. Seasoned the bacon weave with Meat Church Honey Hog. This came out really good I just ate about half of it and can't wait to finish posting to eat more. Only thing I would change is I am going to toast the roll in the egg for 10 minutes or so before stuffing next time just for a little more crispiness.


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