This turned out tasty, but the recipe is poorly written. I have never seen or heard of torpedo rolls or extra sharp Provolone. Does the author mean for one to make open-faced sandwiches, or regular sandwiches with a top and bottom, or to cut the rolls only partially through and then layer the stuff in the center?? I used the top and bottom approach, and the tops began to burn WELL before the cheese was melted or the rest was hot. Thanks to my husband's quick thinking, I did not wreck supper. He pulled them out from under the broiler and buttered both sides of the rolls. Then we BAKED them until they were done. Next time I would cut the rolls in half, butter both the exteriors and cut sides, and broil them on both sides until browned. Then I would assemble the sandwiches as directed, and then nuke them until all is warm and the cheese is melted.
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This turned out tasty, but the recipe is poorly written. I have never seen or heard of...