Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Cheddar; sharp, grated
1 ea Egg; lg
2 ts Butter
1 ts Onion; chopped
1 ts Flour; unbleached
1/2 c Cream; regular
1/4 ts Salt
2 dr Tobasco sauce
2 ts Lemon juice
1 ts Pimento; chopped
1 ts Stuffed olives; chopped
12 ea Bacon; slices
6 ea Bread; slices
1 x Butter; softened

Put the shredded cheese in a bowl and set aside. Hard cook and chop
the egg, then set aside. Melt the butter in a skillet over low heat.
Add and cook the onion until transparent then add the flour and stir
until well blended. Heat until bubbly and then add the cream, salt
and tobasco sauce gradually while stirring constantly. Cook until the
mixture boils. Cook 1 to 2 minutes longer and remove from the heat.
Blend in the lemon juice. Add the creamed mixture to the cheese and
add the egg, pimento and stuffed olive slices to the mixture. Mix
until well blended and set aside. Pan broil the bacon slices until
they are partially cooked and still limp. Spread the bread with the
softened butter and then spread the cheddar mixture on the bread,
allowing 1/4 cup for each slice. Top each slice with 2 of the bacon
slices crossed diagonally. Set the oven temperature to broil (500 or
higher degrees F.) Arrange the sandwiches on the broiler rack and
place in broiler with the tops of the sandwiches 3-inches below the
heat source. Broil until cheddar mixture is bubbly and slightly
browned and bacon slices are crisp. Serve hot. Makes 6 open faced
sandwiches

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