1/2 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon paprika
1 teaspoon lemon juice
1/8 teaspoon mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried dill weed
1/4 teaspoon dried rosemary, chopped
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, mix 1/2 cup mayonnaise, 1/2 teaspoon salt, paprika, lemon juice, mustard, garlic powder, dill weed, rosemary, cinnamon, salt and eggs. Mix thoroughly. Spread the mixture onto a serving bowl and toss to coat.
Bake at 425 degrees F (220 degrees C) for 20 minutes or until egg yolks are set and the yolks are nearly set. Let cool in refrigerator.
In a large bowl, beat 1/2 cup oil in a small bowl until thick. Stir egg yolks into the oil mixture to form a thin coating. Mix together egg yolk mixture and mustard mixture. Pour mixture into a resealable plastic bag. Tightly seal bag and refrigerate until ready to use.
Place egg yolk coating on toast and place inside the bag. Pour lemon mixture over toast and press the bag into the bread to seal.
When ready to grill, roll out bread to fit the grill. Brush with egg yolk mixture and sprinkle with rosemary and cinnamon. Fill grill with egg yolk mixture and barbecue flame with butter knife.
Place the grill rack in a shallow dish or bowl. Fold the rolled out bread into a rectangle and place grill side down on top of the pan. Brush lid with egg yolk mixture and sprinkle with rosemary and cinnamon. Clean vents close to the foil.
Lightly oil grill grate. Grill sandwiches for 10 minutes on each side, turning once, until internal temperature reaches 165 degrees F (73 degrees C). Brush with butterknife and cut sandwiches with 2 or 3 fingers.