Categories: Cheese/eggs 
      Yield: 6 servings 
  
     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