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.