Place the sausages in a large, nonstick skillet and cook until done, about ten minutes. Add water to the pan occasionally to prevent burning. Remove the cooked sausages from the pan and allow to cool.
Heat the oil in the pan and add the bell pepper and onion slices. Season with the Italian herbs and salt and pepper to taste. Allow the vegetables to cool.
Lay out the twelve rolls and place one slice of cheese on each bottom half. Divide the cooled sausage and vegetables among the twelve rolls.
Place the tops on the rolls and wrap each sandwich with aluminum foil. Freeze until ready to serve.
To serve: place the wrapped sandwiches in a slow cooker on LOW for 2 to 3 hours, turning once, or bake in a 350 oven for 30 minutes or until the filling is hot.
Notes
Nutritional values are approximate and are based on 12 sandwiches. Refrigerate leftovers promptly and use within 4 days.