Spunkies

• 1 cup loosely packed basil leaves
• 1 garlic clove, chopped
• 6 tablespoons olive oil
• 2 tablespoons freshly grated parmesan cheese or 2 tablespoons romano cheese
• 1 tablespoon red wine vinegar
• 18 teaspoon black pepper, to taste
• 1 (6 1/2 ounce) can tuna in water, drained and flaked (may omit to make vegetarian or sub salmon)
• 2 medium ripe tomatoes, seeded and chopped
• 1 medium cucumber, peeled, seeded, and chopped
• 12 cup canned chick-peas, drained
• 1 large sweet red peppers, roasted, peeled, seeded, and chopped or 3 canned pimientos
• 6 marinated artichoke hearts, quartered and chopped 10 pitted black olives, chopped
• 3 tablespoons pine nuts
• 6 round hard rolls (about 2 ounces each)
• 8 ounces provolone cheese, thinly sliced

1. To prepare the vinaigrette: In an electric blender or food processor, puree the basil and garlic with the olive oil.
2. Transfer to a small bowl; stir in the cheese, vinegar, and pepper.
3. In a large bowl, combine all the filling ingredients, add the vinaigrette, and toss well.
4. Slice off the top third of each roll.
5. Scrape out the insides, leaving a 1/2-inch shell.
6. (Reserve the insides for bread crumbs.)
7. Spoon about 1/4 cup of the tuna filling into each roll, add a slice of cheese, and repeat.
8. Add a final layer of the tuna.
9. Wrap each sandwich in aluminum foil and refrigeratefor at least 3 and up to 24 hours.
10. Serves 6.
11. Enjoy!

basil, garlic, olive oil, parmesan cheese, red wine vinegar, black pepper, tuna, tomatoes, cucumber, chickpeas, sweet red peppers, hearts, pine nuts, hard rolls, provolone cheese

Taken from www.food.com/recipe/spunkies-44328 (may not work)