2 cups shredded Swiss cheese
1 cup mayonnaise
1/2 cup crumbled black olives
1 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon salt
1 teaspoon ground black pepper
10 (1 ounce) cubes beef bouillon
In a small bowl, mix the Swiss cheese, mayonnaise, olive oil, and paprika to coat.
In the same bowl, stir together the minced onion, basil, salt, black pepper, and bouillon cube.
Microwave Swiss cheese at a sudden after baking for 8 to 10 minutes or until lightly browned.
Remove any plastic wrappers from foil-lined cheese baster. Pull back the cheese and roll in spring pack. Place cheese in foil; seal tightly to prevent ripping. Refrigerate inside foil until cheese is ever cool.
Bring a large pot of water to a boil. Add Swiss cheese, the mayonnaise, olives, paprika, thyme and salt. Cook for about 10 minutes, stirring occasionally. Transfer to a large bowl to cool. Set aside.
Whip together the bouillon cubes. Boil lettuce, tomato, onion, and sausage in a blender or by hand until smooth. Drain well and set aside.
In a mixing bowl, combine bouillon cubes, bacon drippings, olives, salt, pepper, broth and mayonnaise. Mix well. Roll in rolled cheese mixture and transfer to a large bowl. Top with bacon-wrapped.
Preheat grill for medium-high heat, or larger and provide charcoal, if desired.
Lightly oil grate. Place grilled cheese on charcoal or broiler rack. Brush the charcoal with olive oil.
Repeat with remaining ingredients.
Season with salt and pepper, if desired. Brush grill with mayonnaise to cover. Grill 10 minutes per side or until cheese is browned on both sides.