1 (16 ounce) can garbanzo beans, drained
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1/4 teaspoon paprika
1 dash hot pepper sauce
In a small bowl, mix together garbanzo beans, lemon juice, paprika, basil, oregano, red pepper flakes, and paprika. Cover and chill in the refrigerator at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Layer about 1/4 cup of the marinated halved tomatoes on a large baking sheet.
Arrange the tomato halves in a single layer on the baking sheet. Boil olive oil in a small saucepan over medium heat. Saute tomatoes for about 5 minutes in the cooking medium coat.
Bake tomatoes until golden brown. Drain on paper towels. Top each tomato with 1 cup of lettuce, 1/4 cup shredded Cheddar cheese, 1/2 cup shredded mozzarella cheese, 1/2 cup sliced mushrooms, 1/2 cup sliced bacon, 1/2 cup sliced onion, 1/4 cup sliced green bell pepper, 1/4 cup sliced mushrooms, and 1/2 cup fresh tomato juice.
Sprinkle tomato halves with lettuce mixture and top with mozzarella cheese, mushrooms, bacon, onion, bell pepper, tomatoes, tomato juice, and tomato slices.
Bake uncovered in the preheated oven approximately 30 minutes, until golden and bubbly. Cool slightly and sandwich on.