On a foil lined baking sheet, rub chicken with olive oil, salt and pepper, and bake @ 425 for 30 minutes or until juices run clear. Set aside to cool.
In the same oven, place the bacon on a foil covered cookie sheet and cook for 15-20 minutes, turning once 1/2 way through. When bacon is done, set on a paper towel to drain. Cut each slice of thick cut bacon into 4 even pieces, putting the 32 center pieces aside. Cut the rest of the pieces and all of the apple wood bacon into ribbons and set aside.
Thinly slice the onions and mushrooms. Using ½ the rendered chicken fat, cook the onions over a medium low heat until they are caramel in color, but not burned or crunchy. Salt and pepper to taste. Set aside. Using the remaining chicken fat, cook the mushrooms over a medium heat until they are soft. Salt and pepper to taste. Set aside.
In a large saucepan over medium heat, add flour and 1 tbl. butter and cook or about 1 minute until it is a light amber. Add the ½ and ½. Once the mixture begins to thicken, add the crumbled Gorgonzola and Bleu cheeses about a handful at a time, stirring constantly until the cheese is melted. Add the ribbons of bacon. Salt and pepper to taste. Add about ½ teaspoon of nutmeg. Remove the chicken skin and discard. Shred the chicken with your hands and add to the cheese sauce.
Slice the rolls very low and remove most of the bread from inside the top of the roll. Inside the hollowed roll tops place 2 or 3 mushroom slices, about ¼ tsp. of onions, 2 pieces of the thick cut bacon, and a generous scoop of the bacon/chicken/cheese sauce. Top with 2 more pieces of the thick cut bacon and a slice of Sweet Munchee Cheese and put the bottom back on the sandwich. The top and bottom of the roll should meet.
Over medium heat, melt 1 stick of butter in a pan and add ½ the sandwiches. Cover with a piece of foil and lay a cast iron skillet on top. When the bottoms of the sandwiches are browned, flip them and brown the other side. Repeat this process for the remaining sandwiches. Stick a bacon wrapped date in the top and serve with Elvis Milkshake. Makes 8 servings.
TO MAKE THE DATES: Put 2 salted roasted almonds inside a pitted date. Wrap ½ slice of brown sugar bacon around it and secure with a toothpick. Bake on a wire rack at 350 for about 10-15 minutes. Flip the dates and bake for another 10-15 minutes.
TO MAKE THE ELVIS MILKSHAKES: Mix all the ingredients except the candied bacon together and put in an ice cream maker and let it get to soft serve consistency.
Chop ½ lb. brown sugar bacon into a small dice. Sauté til crisp. Add 1 cup of sugar and ¼ cup of water to a saucepan and bring to 350 degrees. Stir in the bacon, then pour over a sieve that is set over a bowl. Lay bacon on a cookie sheet for 5 minutes to harden.
Spoon a layer of candied bacon into a small glass. Spoon milkshake mixture into the glass just under 1/2 way up. Add another layer of candied bacon, another 1/2 glass of milkshake, and top with a final layer of candied bacon.