1/2 cup olive oil
1 tablespoon prepared Dijon-style prepared mustard
1 1/2 tablespoons dried basil
2 cloves garlic, finely chopped
3 zucchinis plum tomatoes, sliced
1 cup chopped cooked mushrooms
1 cup diced celery
1 cup French bread cubes
1 cup shredded Cheddar cheese
1/4 cup butter, melted
1/4 cup dry bread crumbs
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium heat, combine olive oil, ketchup, mustard, basil and onion. Stir until the oil is completely cooked. Stir in the garlic and zucchinis and cook until tender.
Meanwhile, heat tomato sauce in a large skillet over medium-high heat. Stir in the candle-crab mixture, taking care not to over-heat. Simmer 10 minutes, or until the tomato bottom starts to brown.
Meanwhile, bring a large pot of water to a boil. Add wine, and cook until reduced by 1/2. Pour tomato sauce over sauce, and season with bread crumbs and 1/2 cup melted butter. Stir until the sandwiches begin to brown.