Cut off a wedge-shaped lid from the bread towards the middle. Cut the lid into small cubes. Melt butter in a large pan and fry the bread cubes until crispy brown, turning them over. Remove from the pan and let it cool down. Cut the smoked pork into cubes as well. Heat 2 tbsp. oil in a frying pan and fry the pork loin for 4-5 minutes, turning it over. Let it also cool down
Clean, wash and drain the peppers, cucumber, radishes and romaine lettuce. Dice paprika and cut radishes into slices. Quarter cucumber lengthwise and cut into slices. Cut lettuce into strips. Peel and dice onion
Mix vinegar, salt, pepper and onions. Fold in 2-3 tablespoons of oil. Mix paprika, cucumber, radish, lettuce and smoked pork with the vinaigrette. Fill bread with plenty of lettuce. Put the rest of the salad in a bowl
Mix mayonnaise, ketchup and milk. Season with Worcestershire sauce, salt, pepper and sugar. Spread some of the cocktail sauce over the salad in the bread and sprinkle with croutons. Cut the bread into 4 pieces. Add the rest of the sauce and croutons and the rest of the salad