Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Cheddar; Sharp, Grated 2 dr Tobasco Sauce
1 ea Egg; Lg 2 tb Lemon Juice
2 tb Butter 1 tb Pimento; Chopped
1 tb Onion; Chopped 1 tb Stuffed Olives; Chopped
1 tb Flour; Unbleached 12 ea Bacon; Slices
1/2 c Cream; Regular 6 ea Bread; Slices
1/4 ts Salt 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

Browse by categories