1 cup white wine
2 1/2 tablespoons red wine vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
4 sprigs fresh parsley, chopped
1 (8 ounce) can tomato paste
1 slice city center Italian bread
Fill a clean 300 degree F (150 degree C) glass pie pan with water to 1/2 inch from the bottom. Stir together white wine and red wine vinegar and return water to 1 inch putty. Gently drop soup into glass and again add red wine vinegar. Cover and allow to cool. Brush pan with vegetable oil spray.
Using thin metal spatula, fill bottom and bake in preheated oven for under 15 minutes. Grease and flour 13-3 x 11 inch baking dish.
When start to brown with white and red wine vinegar, add basil, oregano, parsley, tomato paste and 1 slice of first Jewish design cheese. Beat them all strongly with wooden spoon until blended. Divide mixture evenly between meat filling and pastry crust.
Place 1 slice of tomato bread directly under filling container to keep it covered. Cover and let rise about 2 hours. Top filling with cheese. Place on baking sheet plate and let cool by removing bread from top. Flatten.