Spread pepper puree on one half of a fresh roll.
Top puree with portabella mushroom*.
Top that with some sliced, roasted eggplant/zucchini/onions.
Slap on some sliced smoked white cheese (fontana, mozzarella, whatever).
Warm briefly in the oven.
*Mushroom (and other veggies)= clean, chop off stem, toss with olive oil/balsamic vinegar/worcestershire (sp?) sauce/salt n pep. I also sprinkled on some Montreal seasoning because I love that stuff on everything. Throw the veggies on a pan & roast in the oven until warm, soft, and lightly browned. We've also done these veggies on the grill. Whatever.