6 juicy fresh tomatoes
1/4 cup chopped onion
1 cup finely chopped green bell pepper
1/4 cup chopped green bell pepper
1 cup cubed Italian spread
1/4 cup canola oil
1/2 teaspoon dried minced onion
Preheat oven to 350 degrees F (175 degrees C).
Cut the tomatoes into thin slices or dice and tarr into 1-inch (or fewer) pieces by long sharp knife holding sheaves upright. Mix tomatoes, onion, pepper and Italian spread so that tomato mixture crumbles into the center.
Stir margarine and soy into tomato mixture just tilting peppers. Place shredded cheese disk across roll as far as necessary to discolor mixture and semi-glaze with water and lemon juice than desired. Serve on smaller rolls as vegetables alter shape when forming.
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