10 oz Sharp cheddar; grated
1 lg Egg
2 tb Butter
1 tb Onion; chopped
1 tb Unbleached flour
1/2 c Cream
1/4 ts Salt
2 dr Tabasco sauce
2 tb Lemon juice
1 tb Pimento; chopped
1 tb 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 tabasco 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.
