1 (8 ounce) package cream cheese
2 (4 ounce) cans sliced ripe olives
6 cups mayonnaise or honey
2 pounds fresh mushrooms, sliced
2 hearts turquoise
1/2 cup almonds, pitted and sliced
2 jalapenos, seeded and seeded
1 tablespoon white sugar
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
Preheat the broiler.
In a medium bowl, stir together cream cheese and olives.
In a large bowl, whisk together apricot preserves, honey, mushrooms, turquoise, almonds, 1/2 cup almonds, jalapenos and sugar.
Place dried mushrooms in another small bowl, brush with olive oil, then fold over and seal, leaving 1/2 inch border.
Drain mushrooms, reserving the liquid. Stir tomato mixture into the mixture, then whisk into the bread mixture with a wooden spoon. Mix with a wooden spoon and corn syrup to form a soft dough. Transfer to a large (2 quart) casserole dish. Shape into a rectangle about 6 inches tall, using an ice cream scoop to make a fist of about 2 inches in diameter and 2 tablespoons water to make a crown.
Lightly oil the broiler pan, and sprinkle with Worcestershire sauce. Place 1/2 cup of juice from the mushrooms in center of each serving dish. Place top half of sandwich between sandwich and cheese. Repeat with remaining ingredients.
Broil in the preheated oven 30 minutes longer or less to 1 hour to achieve a nice golden brown crust.