1/2 c. French dressing
1/2 tsp. oregano leaves, crushed
1 c. thin carrot slices
1 c. celery slices
1 c. tomato wedges
1 (4 oz.) can mushrooms, drained
1/2 c. salad dressing
6 (6 inch) French bread rolls, split
1 c. (4 oz.) shredded natural Brick cheese

Combine French dressing and oregano. Pour over combined carrot, celery, tomato and mushrooms. Cover; marinate in refrigerator several hours or overnight. Drain, reserving marinade. Combine 1/4 cup marinade and salad dressing; mix well. For each sandwich, spread roll with salad dressing mixture. Fill with vegetables. Top with cheese; broil until melted. Makes 6 sandwiches. Variation: Substitute Cheddar or Swiss cheese for Brick.