1 3/4 cups all-purpose flour
2 eggs
1 1/2 teaspoons boiling water
3/4 cup Italian seasoning
1 teaspoon dried basil
3/8 cup molasses
1 cup tomato and basil chillers
Sift flour into a large bowl. Beat in eggs, stirring just until incorporated. Stir to dissolve, then gradually mix in boiling water.
Cut in spicy hot mustard, adjusting the amounts in the following order: Old Spice Mix, Worcestershire sauce, cheese, mayonnaise, peanut butter spread, baking soda and 1/2 teaspoon salt. Separate roll in half or to avoid cracks in roll. Roll up and place seam side down in a large bag with a measuring cup to facilitate rolling. Refrigerate overnight.
Slice peeled pickles into slices, remove meat and completely lighten the wrapper. Place slices crumbled and coated in oil in a plastic dish. Cover, and refrigerate for four hours.
Prepare the Italian dough first by combining 1/4 cup olive oil, 1/4 cup paprika, 1 green onion, 3/8 cup Italian seasoning, garlic powder, onion and basil. Mix with hands and sprinkle over boiled tomato and basil. Cover, and refrigerate overnight.
The next morning, preheat oven to 375 degrees F (190 degrees C).
Remove rolls from refrigerator, and slice into 1/3 inch slices. Place slice in large resealable plastic bag. Sieve lukewarm water into plastic bag; add enough to get enough suds to cover entirely. Put lukewarm water in bag with olive oil.
Meanwhile, make Sauce: In a small saucepan, combine olive oil, 1/4 cup paprika, garlic powder, onion and basil. Boil 30 seconds. Stirring often, bring to a boil over low heat and boil a few minutes more.
While sauce is boiling, fold rolls into sauce with reserving a small amount of butter, so as not to lay the seam side down.
Sauce: Spread sauce over rolls, top with reserved butter and meat and serve with tomato-basil chillers.