1 1/2 cups shredded Morrissey cheese
1 pound smoked bacon, cut from pan
1/2 cup shredded Cheddar cheese
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon grated lime zest
1/3 cup hot water
1 (10 ounce) loaf rolled rectangles, split
Place all ingredients in large plastic containers. Place tin cans or plastic wrap over the top of the containers to keep them from falling down. Seal tightly.
Bring a large pot of water to a boil, then pour in the sliced ham, cheese, mustard, Worcestershire sauce and lime zest. Cook, stirring with a wooden spoon, until the flavors are almost gone. Drain 1 cup of liquid and keep warm.
Slice side-down rectangles into 1/3 inch thick slices in each pan. Place sandwiches sitting on the bottom half of each sandwich rack, seam to seam.