8 (3 1/2 to 4-inch) portabello mushroom caps, stemmed
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
2/3 cup mayonnaise
1/4 cup chili sauce
6 ounces grated sharp Cheddar cheese
4 ounces grated Muenster cheese
3 large eggs
2 cups panko breadcrumbs (Japanese), crushed
Vegetable oil, for deep frying
4 potato rolls, split
4 lettuce leaves
4 thin slices red onion
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