1 pound Italian sausage
1 3/4 cups shredded Swiss cheese
1 1/2 teaspoons dried onion
1 pound sliced Swiss cheese, sliced
6 ounces shredded Italian cheese sandwich, crumbled
Preheat oven to 350 degrees F (175 degrees C).
Place sausage on a wide baking sheet. Spread 2 tablespoons of the Italian cheese over the sausage. Top the other corner with the Swiss cheese mixture. Brush remaining Italian cheese over the top of the sandwiches.
Place sandwich on baking sheet. Brush any excess egg or liquid cheese on bottom of sandwich. Sprinkle with remaining sausage.
Bake in preheated oven for 30 minutes, or until bacon is crisp, and cheese is bubbly.
Remove sandwich from oven. Place on rack of lightly greased baking sheet. Melt the remaining Swiss cheese in pan with a wooden spoon, and sprinkle the remaining Italian cheese over the sandwiches. Cut slots in sandwich, and press the biscuit inside each slot down well enough to dampen, but not completely dampen. Transfer sandwiches to serving dishes.
Return the remaining cheese mixture to pan, and add water if needed. Pour water over sandwich, cover pan with aluminum foil, and bake for an additional 30 minutes. Cool sandwiches completely. Dip sandwiches in egg white, and sprinkle with heavy cream. Rub sandwich flat. Refrigerate for 15 minutes, or until liquid is absorbed. Serve sandwiches chilled, or cut into portions of bread to serve.
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