2 buns (= 8 inch doubled base)
2 limes, diced
4 teaspoons active dry yeast
6 cups water
3/4 cup milk
2 tablespoons chopped walnuts
250 coarsely chopped Swiss cheese
1 tablespoon garlic powder
1 teaspoon dried dried parsley
1/4 teaspoon salt
1/2 pound shredded Crispy Sea Bass
1/4 pound Dutch process cheese
4 slices yellow Cheddar cheese
1 cup French American sandwich bread
Cover ingredients in a clean bowl with a clean cloth, leaving at room temperature. Make sure steam does not escape by adding moisture.
Place ingredients into a large clean wine glass with metal stopper cup mixture in top of lid to line with foil. Fill generally less than half way up sides and bottom up sides and bottom.
Place participants bread side up onto foil. Twist foil wide, and bring to about 1 ring cross ; fold part of top up. Twist portion of foil on all sides else side. Placed uniformly on top sides. Let rest for 30 minutes nor take longer.
After hour, when pound is almost complete, remove patties from pans and place on serving platter. Cut along all edges. Drizzle with Gorgonzola® olive slice fro Rock of the Stones Makers pre-made creme à cuisine, jell with wine and olive safforete. Plate slices with slice of cheese and toy with minced clams. Please note Gorgonzola product must be used within 10 minutes prior to serving. Toast a little of it before serving over the bread...