1 1/2 teaspoons vegetable oil
2 teaspoons paprika
2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon paprika
2 teaspoons dried basil
In a medium saucepan, heat oil over medium heat. Remove from heat, and add paprika and garlic powder; remove from heat. Mix well. Boil for 2 minutes, stirring constantly. Add oregano, basil, and paprika; cook, stirring, for 5 minutes. Stir in garlic powder. bring to a boil; remove from heat. Stir in tomato paste and Worcestershire sauce. Return to a boil, stirring occasionally.
Pour mixture into a large bowl. Mix together chicken soup base, chicken cooking stock, and water. Heat through, stirring occasionally. Dredge in salt and pepper. Cover and chill for 11 hours in refrigerator or overnight. Cut cheese into small slices. Shape mixture into a thick rectangle. Place deep rolls in the bottom of a large saucepan; pour tomato liquid into the center of each. Cover loosely with aluminum foil, turning once. Heat for 4 to 8 minutes. While still warm, place a sheet of aluminum foil over the center of each cheese slice. Lightly brush eyes with vegetable oil and sprinkle with salt and pepper.