2 cups lean ground beef
2 cups shredded Cheddar cheese
2 onions, chopped
2 cups sliced celery
1 (3 ounce) can evaporated milk
1/2 cup boiled water
1/2 cup all-purpose flour
1/2 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1 teaspoon dried sage
2 teaspoons dried marjoram
1 teaspoon dried thyme
1 teaspoon dried onion
1 teaspoon paprika
Place beef in a large, deep skillet. Cook over medium heat until evenly brown. Drain excess fat.
Slice the cheese into 1/2 inch slices. Place onion slices in slices and add celery and onion slices. Lay the beef-cheese mixture over the cheese mixture. Season with cheese, onion and celery mixture. Season with drained tomato slices.
Layer shredded onion and celery mixture over meat mixture. Top with the beef mixture. Sprinkle with parsnips and croutons. Place the cheese on the bread.
Bake (temperatures in the 450 degree C (225 degrees C) range) for 35 minutes in the 350 degree F (175 degree C) oven.
Remove the bread from the oven and sprinkle with parsnips, croutons, bread crumbs, oregano and basil. Season with salt, sage, marjoram, thyme and onion. Bake for 10 to 15 minutes at 350 degrees F (175 degrees C) for 20 minutes, stirring occasionally. Flip the bread over and sprinkle with bread crumbs. Repeat with remaining ingredients. Remove the lid from the oven and continue baking for an additional 30 minutes. Remove from the oven and let sit on a baking sheet overnight.
While the bread is cooking, place the cheese sauce all over the beef mixture in the top of a double boiler or in a large saucepan. Bring to a boil, stirring occasionally, until the cheese sauce has melted.
Place 1/2 cup of the beef mixture into each of the 2 serving bowls and spoon the sauce over the beef. Spread the bread mixture between the rolls and within the beef.
While the bread is baking, heat 1/2 cup of the evaporated milk in a small saucepan over medium heat. Remove from heat, and stir in the flour, paprika, oregano and basil. Stir into the marinated bread mixture. Remove from the oven and sprinkle with croutons, bread crumbs and oregano. Cover the bread sheets and let rise overnight.
While the bread is baking, heat 1/2 tomato slice into the center of each rolled up sandwich and transfer to the top of the sandwiches. When the sandwich has rolled up, cut into 1/2 inch slices and place a cracker or small spoon into the center of each sandwich. Roll up and spoon the tomato mixture over the top.