2 tablespoons canola oil
1 cup sliced onion
1 cup sliced celery
1 cup sliced celery
1 cup chopped mushrooms
1 teaspoon dried oregano
2 tablespoons dried basil
1 tablespoon dried rosemary
5 fresh peppercorns
4 ounces shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat 2 tablespoons canola oil in medium-size skillet or skillet over medium heat. Sprinkle onion into shallow pan. Pour celery into skillet. In a medium bowl chop mushrooms and oregano; toss gently into skillet. Stir in celery mixture. Add layering cheese to chili; blend well.
Cover skillet and cook over medium heat for 5 to 10 minutes. Remove from heat. Spread cheese dip over top of larger sandwiches; spread with meat, cheese, onion, celery and mushrooms mixture; top with Swiss cheese.
Bake in preheated oven for 20 to 25 minutes, until cheese has melted.