1Marinade: In mixing bowl add worcestershire and grate the garlic into the bowl. Take one large lemon and zest it in bowl. Add all the other ingredients. Stir well.
Wash the blood off the calf liver well and then pepper lightly on both sides. Add to the marinade and refrigerate about 3 hrs
2Saute topping: In fying pan add about 3 tablespoons of olive oil let warm and add the chopped sweet onions, chopped mushrooms, chopped bell pepper and grate the garlic into all of this, season with sea salt and pepper to taste.
Saute till tender.
3Barbcue Sauce: In sauce pot add in the ketsup, worcestershire sauce, lemon juice, hot sauce, garlic, vinegar, brown sugar and hot sauce
Bring to a small boil and stir till smooth.
4Prepare the grill and place the bacon down first then a slice of the liver on top of the bacon. I kept the sauce out by the grill and constantly brushed on the liver while cooking. The cook time may vary according to how you grill. I used charcoal and it took me about 45 min. to cook the beef and bacon done. Oh be sure to turn the liver over and cook on both sides and brush the barbcue sauce on both sides while cooking
5Assemble the Sammie: I layed the rolls on the grill and seered. Spread the bun with honey mustard then a tablespoon of the saute topping, then a handfull of colby jack cheese. Lay a slice of pepper jack cheese on one slice of liver while still on the grill but done. Place the second slice of liver on top and melt the cheese slightly. Place on the bun then top with saute topping and more colby cheese and drizzle some barbcue sauce on the cheese. Place the top of the roll on. You are ready to eat.