2 tablespoons olive oil
1 1/4 cups chopped onion
2 cloves garlic, minced
4 cloves crushed saltine crackers
4 tablespoons red wine vinegar
4 cups chicken broth
4 (8 ounce) cans tomato paste
1 (6 ounce) can tomato paste with liquid
1 (5 ounce) can Italian-style canned tomato soup
In a large bowl, cook the chopped onion in olive oil to heat through.
3 teaspoons crushed garlic
2 cloves garlic, minced.
1 cup chopped celery and onion
1 cup chopped onion
6 slices fresh bread
3 slices cheese
3 hard-cooked eggs
2 lemons, thinly sliced
2 (15 ounce) cans whole limes, drained and chopped
1 or frozen green chile peppers, quartered
In a medium bowl, mix all of the olive oil, 1/4 cup of onion, garlic and crushed garlic. Stir the crushed garlic into the mixture until well blended. Cook over medium heat, stirring sometimes, until seasoning is evenly distributed. Stirring constantly, gradually mix in the red wine vinegar and chicken broth. In a separate small bowl, strain lemon and oregano and mix into the mixture. Cover the mixture and refrigerate overnight.
Lightly oil a large bowl or saucepan. Place the onion, celery and celery mixture into the bowl. Water thoroughly to cover and sprinkle the bread with salt. Add lemon and oregano to this sauce. Cover and marinate overnight.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over high heat. Slowly cook the bread, stirring frequently, for 5 minutes. Add the cheese and pour the mixture over the bread. Cook for 8 to 10 minutes, stirring constantly, until the cheese is melted. Sprinkle the mixture over the sandwiches and serve immediately.