1 (4 pound) can crushed red pepper
1 (28 ounce) can tomato paste
1 (5 ounce) can tomato paste with salt and dry dressing
1 (7 ounce) can fresh tomatoes, undrained
1 (2 ounce) can anchovy chiles, drained, 1/2 cup fresh water, 1/2 teaspoon paprika
1/4 teaspoon garlic powder
To make the sandwiches: Choose the best fit 12 (1 1/4 inch) piece bread holes. Spread 1 can of crushed red pepper on each hole. Stuff bread holes with tomato paste. Sprinkle with tomato paste; turn out onto a cookie sheet.
On sandwiches assembled, arrange fresh tomatoes on thin side up. Move top 3 inches from hot flame. Let stand 5 minutes to soften, then place deeper bread holes. Open on top and cover the sandwich with tomato sauce.
Next breadhole, layer tomatoes along with anchovy and water. Continue sandwich spreading the tomato sauce and topping the breadhole with the remaining bread.
Repeat the process until all dog biscuits are used. Next layer the tomato sauce layer. (Hint: Keep topping the soup/tomato sauce layers with extra bread until the desired texture is achieved.) Next, spread meat cubes with tomato paste. Press meat cubes to mixture for best results.
Place meat layers in a 9x13 inch baking pan, top with marinade, cover with foil, and bake without direct preheated oven for 40 minutes.
Remove foil. Serve hot.