3 large eggs, room temperature
1 cup mayonnaise
1 tablespoon poppy seeds
2 pounds sharp processed cheese; sliced
1 (2 ounce) can tomato puree
1 (4 ounce) can mushrooms, drained
1 (2.5 ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon mustard seed
1/2 teaspoon lemon zest
2 tablespoons onion extract
1/2 teaspoon salt
1/3 cup butter, chilled
Place eggs in a small vessel and gently beat in mayonnaise and poppy seeds. Cover and refrigerate overnight.
Preheat grill for grill high heat.
Place beaten eggs in a shallow dish or bowl mix; mix egg mixture with cheese and tomato puree.
Spread egg mixture on the prepared grill. Grill 5 to 10 minutes per side or until evenly browned.
Drain the tomato gravy and set aside. Add mushrooms, tomato sauce, tomato paste, Worcestershire, mustard seed, lemon zest and onion extract. Serve on the side or sandwich on the grill.