~from Savoring Time in the Kitchen
1 loaf of thin-sliced bread, such as Pepperidge Farm
1/2 pound sharp cheddar cheese, grated or shredded
8-10 slices bacon
1/2 cup onion (I like to use green onions)
1 cup mayonnaise
3 ounce package thin sliced almonds (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon of sherry (optional)
salt and pepper
Dash of Tabasco (optional)
Remove the crusts from the bread and slice into fingers or squares.
Fry the bacon until crisp. Reserve 1 tablespoon bacon fat. Drain and crumble into small pieces. Chop the onion and the almonds until fine. Saute briefly in 1 T bacon fat until just golden. Cool slightly.
Mix together the cheese, bacon, onion and almonds with the mayonnaise, Worcestershire, salt and pepper and optional seasonings and spread rather thinly on the bread. Refrigerate or freeze until ready to bake.
Preheat oven to 400F.
Place prepared bread on a parchment or silipat-lined baking sheet and bake at 400F for 10-12 minutes until bubbly.