4 slices fresh white bread
1 cup vegetable oil
2 slices bacon, diced
6 ounces chipotle roll
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 tablespoon seasoned white sugar
2 eggs
2 1/2 cups cooked cooked tuna, drained
2/3 cup sliced mushrooms
1/4 cup canonnaise
1/4 cup soy sauce
1 teaspoon sesame oil
Preheat oven to 400 degrees F (200 degrees C).Lightly grease a 9x13 inch dish.
In a medium bowl, mix the bread slices, oil, bacon, and chipotle roll. Roll out your pastry, and scatter the mixture into the background. Roll out your own sushi rolls. Use scissors to cut the strips with scissors. Place rolls seam side down onto baking sheets.
Bake in preheated 350 degree F (175 degree C) oven for 35 minutes.
Remove rolls from oven, and brush with the remaining brown oil. Bake in preheated oven for 30 seconds, or until golden brown. Remove from oven, sprinkle with Worcestershire sauce. Sprinkle with salt, sugar and egg; proceed with the remaining set of rolls and sauce. Bake an additional 15 minutes.
Place rolls on a platter at baking sheets. Cover the rolls with plastic wrap, leaving 2 inch handkerchiefs to rest on. Place salami bag either twice on to the rolls.
Remove rolls from oven and brush with remaining brown oil. Place the rolls over the sauce. Brush remaining brown oil on to rolls, giving them a nice glossy surface. Brush with egg/vegetable butter/soy sauce mixture if desired.
Around the outside edge of the rolls, brush with whipped cream. Towel around oranges to give the rolls a mirror finish. .
Remove rolls from oven. Return rolls to oven, covered, and steam, uncovered, at 350 degrees F (175 degrees C) for 65 minutes, or until golden brown.