1 1/4 cup low-fat low-sodium Swiss cheese, shredded or sliced thin
2/3 cup roasted red peppers, drained and patted dry, chopped
1/4 cup kosher dill relish
Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Put in a shallow dish with the onion, garlic, olive oil and orange juice and turn to coat; marinate 5 to 10 minutes.
Heat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side. Transfer to a plate (or directly to the prepared sandwiches). Add the marinade to the pan and cook, stirring, 4 minutes.
While the tofu is cooking, spread the cut sides of the rolls with the mustard and tabasco and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.
Wipe the pan clean and reheat it over medium heat. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side.