1/4 cup vegetable oil
1/2 teaspoon dried Italian seasoning
1 teaspoon dried basil
2 tablespoons dried oregano
1 teaspoon dried red pepper seeds
1 teaspoon salt
2 cups shredded Cheddar cheese
2 eggs, beaten
2 tablespoons butter, melted
1/2 cup dry bread crumbs
2 tablespoons garlic powder
1 tablespoon dried oregano
1 tablespoon dried salt
1 (8 ounce) can cream-style corn
2 tablespoons butter or margarine
In a small bowl, pour oil, Italian seasoning, basil, oregano, red pepper seeds, salt, cheese, eggs and butter over a large bowl and mix them well. Shape the mixture into a sandwich shape. Wrap in waxed paper and refrigerate for about 30 minutes. Wrap foil and refrigerate for several hours or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Brush the grill with 2 tablespoons margarine and place sandwiches on grill. Grill sandwiches 4 hours, turning and basting occasionally with 2 tablespoons margarine.
On the 12 hour mark, unwrap the outer foil of your sandwich and bring it into the grill. Brush a thin layer of the sandwich mixture with 2 tablespoons margarine. Grill sandwiches a couple of minutes longer, turning occasionally, for medium-high heat. Brush the warm edges with your butter knife. Grill sandwiches another 2 to 3 minutes more, turning once, for medium and for several more minutes for extra juicy.
Remove sandwiches from the grill and brush with butter knife. Grill sandwiches 4 minutes more, turning once, for medium heat. Grill sandwiches 2 minutes more, basting once with margarine. Remove sandwiches from the grill and brush with melted butter. Let sandwiches cool on the metal rack. Cover sandwiches with foil and refrigerate overnight for further use. Serve sandwiches immediately with crackers.