Split rolls and hollow out to within 1/2" of edges. Drain tuna and flake. Place one slice of cheese on bottom half of each roll. Top with tuna, olives, peppers, tomato and drizzle with dressing. Place tops on and wrap each tightly in plastic wrap. Refrigerate for 1 hr but not more than 12 (rolls will get soggy). Unwrap and let stand at room temperature for 1/2 hour before serving. Makes 6 sandwiches.