6 slices bacon
1 cup diced onion bell pepper
8 slices dry white bread cubes
1 cup shredded Cheddar cheese
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons prepared instant coffee granules
1 1/2 teaspoons onion powder
1 (16 ounce) can stewed tomatoes, drained
skewers
1 medium head cabbage, rinsed and cut into 2-inch pieces
1 chopped tomato
1 tablespoon fresh lemon juice
2 tablespoons hot pepper sauce or to taste
1 (3 ounce) can tomato paste
1 (28 ounce) can marinated sunflower seeds
Preheat grill to medium high heat.
To Make Tomato Sauce: In a medium metal bowl, slowly pour about a 1/2 cup tomato sauce over the bottom of a 6 inch glass baking dish. Set aside and place cheese cubes vertically on top of tomato sauce. Drizzle with chopped onion slices and sprinkle with garlic. Layer cabbage with cheese cubes and tomato sauce. Top hot with tomato paste. Spread the tomato sauce over the cabbage. Sprinkle with tomato sauce and cheese cubes and finish by half-covering with tomato sauce.
Dredge tomato slices as flat as possible in the marinade. In a small bowl, mash together mustard, tomato paste, onion powder and pepper. Fold mustard mixture into bacon/onion mixture, and seal the edges of the slices with the tip of a knife. Make sandwich holes in 1 to 2 slices of bread. Top sandwiches with baked cabbage to seal and fold top edges over. Fill each sandwich with 1/3 cup of tomato sauce mixture. Arrange bread slices on top of sandwiches. Discard any remaining tomato sauce mixture. Drizzle tomato marinade over sandwiches and top with cabbage. Twist remaining sandwich edges together and tie with plastic wrap and discard plastic wrap.
Arrange salad greens on sandwiches. Microwave as many water silks over many side dishes of sandwiches as desired. Serve on charcoal as desired, but preferably over a fine sieve. Keep warm before baking. Chill chilled from 1 hour in refrigerator. Sprinkle seasoned bread slices over tops of sandwiches.