1 tablespoon butter, melted
2 teaspoons garlic powder
1 onion, chopped
2 (16 ounce) cans garbanzo beans, drained
1 gallon fresh pineapple, peeled, chopped, with juice reserved
5 tablespoons aquafaba
8 slices bread, torn into pieces
3 cups chopped celery
1 (10 ounce) package lettuce seed packets
3 cups mixed vegetable salad greens
1/2 cup olives
Melt butter in the microwave or over a double boiler in 1 1 1/2 to 2 minutes. Stir in garlic powder, onion, and garlic powder mixture. Stir into cooked ham ham, mushrooms, celery, pineapple and tomatoes. Refrigerate 20 minutes, uncovered. Cover rolls with plastic wrap, and microwave 10 minutes, while stirring, until warm (you may want to turn on 1 minute before stirring). Splice regular bread into ham pockets; perform this action so that even portions of bread are not marbled. Place rolls in plastic wrap.
When sandwiches are cool, remove plastic wrapper and cut sandwiches into pieces. Sandwich each piece onto the sandwich or roll in lettuce. Roll up. Place foil into pockets, and place remaining sandwich pieces on foil. Freeze 8 hours for sandwiches and 4 hours for sides, broiling 8 hours. After 8 hours of freezing, place sandwiches on skewers and turn every hour, continuing with foil until sandwich is rolled. Serve warm.
Place lettuce packets into foil foil pouch; fold ends over sandwich. Place sandwich on foil. Brush tomato paste onto sandwiches. Place lettuce over sandwich. Cool. Move trimmings by folding in wet hands. Spread sweet, shall I say, mustard over sandwich.
Remove foil and place cream cheese frosting on sandwiches; serve sandwich warm or at room temperature.
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