1/2 cup water
1 tablespoon TEQUILA Extra Vital Baking Powder
3 cloves garlic, minced
1 onion, sliced into 1 ring
1 (4 ounce) can tomato paste
2 cups shredded Cheddar cheese
2 tablespoons parsley
1 teaspoon liquid smoke flavoring
1 tablespoon minced shallots
1 tablespoon chopped fresh rosemary
1 teaspoon Worcestershire sauce
2 teaspoons crushed red pepper flakes
1 tablespoon salt
1 teaspoon crushed red cherry tomatoes
Combine the water, baking powder and garlic in a small saucepan. Bring to a boil. Boil for 2 minutes, stirring constantly. Reduce heat to medium, and simmer for 1 minute. Remove from heat and pour into a 4 1/2 quart casserole dish. Sprinkle with 1/2 cup tomato paste. Mix Cheddar cheese, tomato paste, Cheddar cheese, tomato paste, tomatoes and rosemary.
Bake uncovered 25 minutes in the preheated oven, stirring halfway through baking. Place dish in the freezer, uncovered, for at least 10 minutes.
While the bread is baking let it cool slightly. Stir the baking powder into the bread, allowing it to soak up moisture. Spread the bread on the bottom and sandwich edges together. Turn the bread as much as you can. Spread the tomato paste over the top, covering completely.
When it comes out of the oven, remove foil from the pan, and place the casserole in a covered baking dish. Pour the bread mixture over the top and sprinkle with rosemary and Worcestershire sauce before turning. Top with cheese. Sprinkle all Parmesan cheese over the top of the sandwich and pour tomato juice over the top. Drizzle with rosemary pepper and Worcestershire sauce. Cover the pan, and refrigerate overnight, turning every 2 hours.
Serving: Sandwiching with this and other sandwiches, it is a quick, tasty addition to every sandwich.
⭐ ⭐ ⭐ ⭐ ⭐