2 lbs lean ground beef
1 lb bulk Italian sausage
2 cups chopped onion
1 can (15-oz) tomato sauce
1 can (15-oz) diced tomatoes
2 tbsps quick-cooking tapioca
2 tbsps seeded & finely chopped jalapeno peppers
2 tsps sugar
2 tsps oregano
16 French-style rolls, split lengthwise
shredded Monterey cheese
In a large skillet brown the meats together until no longer pink; drain well.
In a 5 or 6-quart slow cooker or crock pot combine the onion, tomato sauce, tomatoes, tapioca, peppers, sugar, and oregano. Stir in the well drained meat.
Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.
Use a fork to hollow out most of the bread from the bottom half of the rolls, leaving a quarter-inch shell.
Spoon the hot sandwich mixture into the hollowed out rolls, sprinkle cheese over meat and place the top half of the roll over cheese.