2 tablespoons EVOO
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon fresh lemon zest
6 cloves garlic, chopped
3 celery ribs, chopped
2 onions, chopped
Coarsely ground black pepper
1/2 cup vodka
2 cups spicy tomato juice, such as Spicy Hot V-8 juice
2 cups beef stock
1/4 cup prepared horseradish
1/4 cup hot sauce, such as Frank's Red Hot Sauce
2 tablespoons Worcestershire sauce
One 28- to 32-ounce can fire roasted tomatoes or diced tomatoes
8 slices pumpernickel bread
8 deli slices yellow Cheddar
1/2 lemon, juiced
1/4 cup fresh flat-leaf parsley leaves, finely chopped
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