Slice off one third of each roll and scoop out all the bread from inside.
Place half the curd cheese in a bowl and stir in the Tabasco, white wine, salt, pepper and herbs.
Wash the green pepper, remove the seeds and dice the flesh finely, with the gherkins and half the ham.
Mix the ham, pepper and gherkins into the curd cheese. Finely chop the remaining ham, the chicken, mushrooms and pistachios, if used, and mix in a separate bowl with the remaining curd chese.
Add the grated root ginger, chopped mixed peel and sherry.
Fill three of the rolls with the wine and herb mixture, and the remaining three rolls with the chicken and ginger mixture.
Set the two sections of each roll back together again, wrap in cooking foil and leave to stand for a few hours in the refrigerator.