48 ounces organic grilled cheese sandwich spread
2 tablespoons mayonnaise
2 tablespoons dried oregano
1/2 cup fresh oregano seeds
1/2 cup crushed tortilla chips, cooled
16 ounces sliced mushrooms
2 tablespoons kirsch
1/2 cup cooked, diced bell peppers
1/2 cup shredded mozzarella cheese
1/4 pound cured bacon
1 pound Italian sausage, diced
In a large bowl, blend the mayonnaise, 1 tablespoon dried oregano, oregano seeds, and tortilla chips. Sprinkle over the grilled cheese; refrigerate 2 hours or overnight.
Combine mushrooms, bacon, bell pepper, mozzarella cheese, and cured bacon in a large bowl. Mix together, redistribute evenly, and place over the grilled cheese. Cover the plastic wrap and refrigerate 8 hours or overnight.
Preheat grill for high heat. Grill the fish in the grill rack using one corner of the plastic wrap for the fish. Place on the grill, scraping up bits of salt and pepper with a fork. Grill the fish for about 2 minutes per side or until slightly charred.
Heat the bacon grease in a large skillet over medium heat. Saute the sliced mushrooms and oregano until opaque. Slowly season with salt and pepper. Spread over the mushroom mixture. Top with cheese and tomato mixture, then spoon into the center of the salad. Dip the strips of plastic wrap around the fishes, and wrap around the vegetables: cover with plastic wraps and refrigerate for 1 to 2 hours.
Stir in the remaining ingredients and brandy (optional). Place on grilled food and serve.