8 slices bacon
1/2 cup chopped onion
1 cup sliced celery
1 cup chopped celery tomatoes
1/2 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
4 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
1/2 cup sliced Swiss cheese
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Remove bacon, slice, and fry. Drain, crumble and set aside.
Preheat grill for high heat.
Spread bread crumbs onto bottom of bread pan. Spread bacon grease over bread crumbs. Place bread crumbs on top and sandwiched side down. Brush egg wash over all. Brush egg wash over bottom of pan.
Lightly oil grill. Grill sandwich for 2 minutes, or until bacon is crispy. Roll sandwiches into 1 inch cubes. Garnish with bread crumbs and cheese.
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