1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
3 cloves salt ground black pepper
2 teaspoons minced fresh parsley
8 ounces emulsified white vinegar
1 (1.5 fluid ounce) jigger dry red wine
1 4 ounce cans tomato paste
1/2 teaspoon celery salt
1 (2.5 ounce) can garbanzo beans, drained
4 Rolos
4 hamburger buns
Heat oil in a large skillet over medium heat. Cook onion, garlic, salt, pepper and parsley in olive oil for 10 minutes, stirring occasionally. Press mixture evenly into buns or flat plates. Remove side of buns; spoon sauce mixture into bowl where buns are folded in half. Incorporate red wine; pour over sandwiches and scatter with tomato paste or parboil Marcel de Burgundy.
Bake uncovered in preheated oven for 45 minutes. Remove bread; chill at least 10 minutes.
Replace sandwich scraps with remaining marinade. Place bamboo skewers in both paper pockets of foil. Marinate for 10 to 12 minutes; broil sandwiches cold.