Turkey and Provolone Sandwiches

1 tablespoon butter

6 large mushrooms, sliced

1 small onion, chopped

6 hoagie rolls, split lengthwise

1 pound sliced deli turkey meat

1 pound sliced provolone cheese

¼ cup sliced black olives

6 slices tomato

6 leaves iceberg lettuce

Preheat oven to 400 degrees F (200 degrees C).

Melt butter in a small skillet over medium heat. Saute mushrooms and onion until tender; set aside. Place bottom halves of bread on a lined cookie sheet. Top each with 1 to 2 slices turkey, mushroom/onion mixture, and 1 to 2 slices cheese.

Bake in preheated oven for about 5 minutes, or until cheese is melted. Remove from oven and top each sandwich with olives, tomato and lettuce. Place top half of bread on each sandwich and serve.