Instructions
Preparation
- Pound the meat flat and tender with a meat mallet, or between two pieces of cling film with a heavy pan, until the meat is approximately ½ cm thick.
- Halve the meat and mix in a bowl with the garlic, wine, bay leaf, white wine vinegar, smoked paprika powder and salt.
- Leave to marinate covered in the fridge for approximately 8 hours.
Cooking
- Cut the Italian rolls open and brush the inside with the chili oil.
- Toast the inside of the rolls golden brown in a dry frying pan.
- Remove the rolls from the pan and heat the olive oil in the pan.
- Add the meat and a few tablespoons of the marinade and cook the meat until golden brown.
- Place 2 pieces of meat on each roll and drizzle generously with mustard.
- Serve immediately.