In a large bowl, add the yeast and the warmed heavy cream. Let sit a couple of minutes until the yeast is foamy. Add the melted butter to the yeast mixture and mix well. Add the macadamia nuts. Add the flour and the salt to the mixture. Mix very well (for about 3 to 4 minutes). The dough will be too soft to knead.

Preheat oven to 400 degrees F and grease a 9 by 12-inch bread pan with butter.

Once you've mixed it extremely well, spoon the dough into the prepared bread pan. Cover with a towel and allow to rise, for about 1 hour. Uncover and bake for approximately 45 to 55 minutes. Ovens vary, so keep an eye on your bread. Tapping it on the bottom, you should hear a hollow sound. If you don't, put it back in the oven for a couple of minutes more. When completed, remove the bread from the oven and allow to cool in the pan for 20 to 25 minutes. Remove from pan and let cool. *This bread is very tender. Handle with great care!

In a large saucepan, combine the wine, tomatoes, onions, tomato paste, molasses, brown sugar, honey, vinegar, lemon juice, Worcestershire sauce, salt, cayenne pepper, and hot sauce. Bring to a boil over medium heat. Boil for 5 minutes, stirring frequently as it thickens. Reduce the heat to low, cover and simmer for about 45 minutes, checking and stirring frequently. Store in an airtight container and keep refrigerated when not using. Makes approximately 2 1/2 cups.

In a large bowl, combine the chicken, BBQ sauce, carrots and almonds. Mix well. On a plate, stack 2 pieces of bread and slice them diagonally. Do the same with the other breads on 3 separate plates. Remove the top slices of the breads. Distribute the chicken mixture onto the bread. Top with the mesclun greens and tomatoes and cover with the sandwich tops. Serve immediately.