1/2 cup unsalted butter
1 1/2 teaspoons dried breadcrumbs
1/4 cup vegetable oil
4 (1 ounce) squares unsalted butter
1 teaspoon dried basil
1 onion, chopped
1/4 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (1 ounce) package dry saffred onion soup mix, unlabeled
1 1/2 cups shredded Swiss cheese
1 (6 ounce) can tomato sauce
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together butter, breadcrumbs, oil, basil, onion, salt, rosemary, oregano, red pepper flakes, soup mix and cheese. Mix well, set aside.
Bake egg whites in microwave for 1 minute in order to prevent clumping. Fold egg whites over all of the toast in order to hold together sandwich cut into 1/8 inch squares. Brush off excess. Layer sandwiches on top of each other. Cover with tomato sauce.
Place sandwiches in oven and cook on medium heat until golden brown on top. BBQ. Remove sandwiches from oven. Place on plates. Serve warm.