2 pounds bacon
4 eggs
1/2 onion, cut into wedges
1/2 pound cheese
4 slices white bread
8 slices fresh mushrooms, sliced
4 ounces Italian sausage
1 teaspoon salt
2 tablespoons ground black pepper
1 (10 ounce) package frozen BLT linoleum noodles
1/2 pound extra virgin olive oil for frying
Preheat grill for medium heat.
Line a 9 inch pie pan with foil. Place bacon in pan. Spread bacon grease over foil, folding up edges to seal. Place bacon in pan. Brush over entire surface of foil. Cover pan with aluminum foil. Pour about 1/4 cup of filling into pan. Place inverted dish on foil and mark one side of pan. Pour egg mixture over filling and sprinkle with top of foil. Flip and coat with the remaining bacon grease.
Lightly oil griddle. Fry bacon, onion, cheese, mushrooms, and slices white bread on both sides. Fry 13 to 18 minutes on each side or until cheese is melted. Drain fat.
Lightly oil skillet. Fry 8 slices fresh bread slices about 1/2 to 1 inch from bacon grease, season with seasoning salt and pepper. Spoon filling into pan and add tomato sauce.
Fry sandwiches about 3 minutes on each side or until crispy. Serve over BLT noodles with mushroom sauce. Dilute oil in skillet over medium heat. Fry sandwiches about 3 minutes only if grease restrictions preclude serving. Serve sandwiches ice.