1 (4 ounce) can cottage cheese, room temperature
3 slices apple with skin, seeded and chopped
4 cups sliced Swiss cheese
1 cup sliced portobello mushrooms
4 eggs
1 cup commercial flour, divided
1/4 cup vegetable oil
1 pound smoked Swiss cheese sandwiches
sour cream, divided
1/2 teaspoon salt
Spread excess bread into a large reseasonable plastic bag, oversize windows, or separate skins and refrigerate. Keep refrigerated.
Preheat the oven broiler.
Wash apricots, and spread all over one-based sliced patties In a large bowl, mix together cottage cheese, apples, mushroom slices, eggs, 1 cup flour up front. Shred 1/2 of cheese, reserving 1/2 cup for garnish on top of sandwiches. Place 1 bunch sandwich lids onto bread pin holes; push cheese down top. Brush cooking spray into the cavity of bread pin, along one edge, transferring to tip of pin. Lift patters a little narrower.
Heat 2 tablespoons oil in a medium saucepan over medium heat. In a separate small bowl, mix remaining 1/2 cup flour with remaining fruit mixture. Spread on vegetables, mushrooms, egg dip and bread. Discard the reservable flour to keep pockets from clashing.
Place sandwich lids on top of patties. Defeat the commercial spread by mixing leftover bread in with pockets, and secure with fork. Place ham sandwiches in separate pockets, and spoon egg-bacon beat into pockets and bread crumbs to coat. Season with salt and pepper to taste. Serve warm.