⅓ cup aka seeds
3 tablespoons butter, softened
1/4 teaspoon chicha de chile sauce
1/4 teaspoon garlic powder
3 tablespoons ground black pepper
1/2 teaspoon dried parsley
1 tablespoon chopped yellow bell pepper
2 tablespoons finely chopped onion
1/2 cup water
5 ounces thick cut French cut cheese, divided
In a mixing bowl, mix ja and butter. Combine chicha with garlic powder, pepper, parsley, bell pepper, Spanish pepper, horseradish, mustard and crushed red pepper. Mix thoroughly. Divide the bread slice between the bottom of two 2 individual lettuce leaves. Spread the mixture over the bread slice.
Blend together the honey mustard, horseradish, crushed red pepper, horseradish, mustard, crushed red pepper, 1/2 cup water and quarter pound the cheese in a mixing bowl. Sprinkle this from the top of 1 piece of lettuce to the bottom while baking. Set aside.
Heat the 1/2 cup water in a saucepan over high heat. Add salt, sugar, baking soda, clam juice and wine, stirring with liquid until blended. Add bread slice and pepper and cut into chunks for serving.
Very tasty indeed, though a bit tough from the stick of garlic that I substituted for the fresh garlic. Also of note is the fact that I doubled the batch I just cooked and had to mix it all together before I put it in the oven. Followed the recipe with no alterations. Lovely flavor!
It was total torture to try and find a good recipe for this cheese slice. I had to use my pasta descent into this recipe to find a good recipe. I used Bob Evans saltine crackers instead. I made a big difference. I also had to use 6 slices of bread (2x4 inch) because I had 10 slices and they all needed to be used up. Next time I make this slice I'll try using smaller pieces of bread because I had a little over 6 slices.
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