INGREDIENTS:24 beef loin, top sirloin butt steaks, boneless, 1-inch thick (IMPS/NAMP 1184B) 48 slices tomato bread as needed, butter, softened 48 lettuce leaves 48 tomato slices 48 bacon slices, cooked crisp, drainedBlack Pepper Mayonnaise: 3 cups mayonnaise ¼ cup cracked black pepperDIRECTIONS:For each sandwich, to order, grill one steak to desired doneness. Cut into very thin slices; keep hot. Lightly spread both sides of two bread slices with butter. Grill or griddle both sides until ...
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