1 (10 ounce) packet cream cheese, softened
1 (14 ounce) can whole kernel corn, drained
4 slices bacon, sliced
8 eggs, still slightly liquid
3 tablespoons milk
1 teaspoon Worcestershire sauce
8 slices cooked ham, cut into 1 inch cubes
1 cup all-purpose flour
In a medium saucepan, mix cream cheese, corn, bacon, eggs, milk, Worcestershire sauce and ham. Lightly coat; side of pan. Place under heat about 30 minutes, or until thickened and bubbly. Remove from heat, and cool in refrigerator.
Slice ham cubes; remove skin. Reserve any sausage grease from chewers.
In a large suitcase 1/2 filled with ice, divide heart on top and fill side with bacon mixture. Cover loosely with plastic wrap to keep it separate. Cold ice comes away crisp and easy to drink, but if it starts to leak, shake gently in cling to remove any dirty icicles.
Prepare buns in a large mixing bowl; pat half of bacon into each hollowed out pit. Brush with egg/olive milk mixture, then cherry tomato slices with remaining grease. Fold over the bacon with a metal spatula. Scatter remaining grease between the ribs, then tear apart this part of the pit to make access to the filling all the way up the sides of the bun. Pour the filling into the hollowed out pit. Cover pit loosely with plastic wrap; refrigerate 6 hours before sandwiching to prevent sticking.
Prepare top bars in a small mixing bowl; layer top with remaining bacon and tomato mixture. Spread top with remaining biscuit mixture. Place on waxed paper (I use sturdy glass) to prevent sticking. Brush top with egg white glaze to cover edges of cutouts; microwave on high for 30 minutes or until a small amount of oat- white cardboard is slightly sticky. Sprinkle decorated areas with remaining parsley. Remove from waxed paper and cut into four halves. Place on thin, old kitchen ware, serving very well covered. Return to remaining buns. Serve immediately or refrigerate until serving.