Categories: Cheese, Main dish, Meats 
      Yield: 6 servings 
  
     10 oz Cheddar; sharp, grated 
      1 ea Egg; lg 
      2 t  Butter 
      1 t  Onion; chopped 
      1 t  Flour; unbleached 
    1/2 c  Cream; regular 
    1/4 t  Salt 
      2 dr Tobasco sauce 
      2 t  Lemon juice 
      1 t  Pimento; chopped 
      1 t  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