Yield: 16 open-faced sandwiches (number is variable, depending on how thickly the filling is spread -I put it on quite thickly)*
Sandwich Filling (Spread):
1 pound Cheddar cheese, grated (4 cups)
1 green pepper, finely chopped
1 medium onion, finely chopped
1 (8-ounce) bottle pimiento stuffed Spanish olives, finely chopped
1 (2.25-ounce) can chopped ripe (black) olives
1 (8-ounce) can tomato sauce
4 Tablespoons butter or margarine, melted (1/4 cup)
8 whole wheat burger buns, sliced in half crosswise (number of buns used is variable, depending on how thickly the filling is spread)*
In a medium bowl (if serving later, choose one with an airtight lid), combine all the filling ingredients.
Use immediately or cover and store in the refrigerator until ready to use.
Just before serving, turn the oven on to “Broil”.
Set aside two large baking sheets.
Spread a generous layer of the filling on each bun half.
Arrange sandwiches on the baking sheets.
Place a single baking sheet in the center of the preheated oven.
Watching carefully, broil until the cheese is melted and the edges of the buns are lightly toasted.
*Oz, this is my best guess on number; I haven't made the "real cheese" version of these in so many years, I'm not 100% sure on the yield. Mother's recipe didn't specify the number of buns, and neither did my rewrite of it.