Ingredients:

1/2 lb ground pork

1/2 lb ground beef
5 pcs hot dog, sliced diagonally
1 packet of deli salami, sliced (you could also substitute it with other
deli meats like pastrami)
1 c diced ham
1 large can tomato sauce
1 cup banana ketchup
1/2 c pineapple juice or juice from a jar of pickles (cucumber)
4 cloves garlic, minced
1 bulb onion, chopped
bay leaf
salt and pepper to taste
1/2 c brown sugar (if you want it sweeter, you may add more)
broth

Directions:

Saute the beef and pork with garlic and onions in a pan. Add black
pepper and bay leaf. Stir until golden brown or when the mixture is
almost dry. This may take about 5 - 10 minutes

Add the tomato sauce and ketchup. Add a cup of beef broth and let it
simmer on low heat. Make sure to stir it so you won't burn the bottom.

Add the hotdogs, ham and salami. Let it simmer and allow all the flavors
to fuse. Pour the pineapple juice or juice from pickled relish. Add sugar,
salt and pepper to taste.

10 slices, white loaf bread (Gardenia)

20 strips of cooked ham
20 strips cheddar cheese
20 strips of hotdog (optional)
2 eggs, beaten
2 cup bread crumbs
3 tablespoons condensed milk
cooking oil for deep frying
toothpick

1.Flatten each slice of bread using a roller pin. (I use long rolling
pin without handles).
2.Lay flattened bread. Arrange 2 strips of ham, 2 strips of hotdog
and 2 strips of cheese at one side and roll. Apply some pressure for
a few seconds to hold and maintain the roll in shape. Slot in
toothpick on both ends to stick.
3.Deep the roll in the beaten egg with condensed milk then in the
bread crumbs, ensure that the bread is uniformly coated with egg
mixture and bread crumbs.
4.Repeat process on the remaining slices of bread, keep aside.
5.Heat generous amount of oil in a big frying pan until it start to
smoke, set the stove to moderate to low heat. Carefully place each
roll with the seam at the bottom in the frying pan, fry for 1 to 1/2
minutes or until just browned and constantly flipping to maintain
uniform cooking.
6.When done remove from pan and drain oil in absorbent papers. To
serve you may cut the roll in half crosswise and arrange in a
platter.