Pimento Cheese Sandwich

Ingredients

• 1 lb extra-sharp cheddar, in a block
• 1/2 cup mayonnaise
• 1 jar (4 oz) diced pimentos, drained well
• 2 oz cream cheese, softened
• 1 tsp grated yellow onion
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tsp Worcestershire sauce
• 12 slices soft white sandwich bread

Before you cook

• Grate the cheddar on the large holes of a box grater, which gives the shaggy texture that pre-shredded cheese cannot.
• Drain the pimentos in a sieve and press them with a paper towel until they stop weeping.
• Grate the onion on the small holes of the grater to get a teaspoon of pulp and juice.

Steps

1. Stir the cream cheese and mayonnaise together in a bowl until completely smooth with no lumps.
2. Mix in the grated onion, black pepper, cayenne, and Worcestershire.
3. Add the grated cheddar and the drained pimentos.
4. Fold everything together with a sturdy spoon, pressing some of the cheese against the side of the bowl so part of it breaks down and the rest stays in strands.
5. Taste the mixture and add more black pepper or cayenne if it seems flat.
6. Cover the bowl and chill it for at least 1 hour so it firms up and the flavors settle.
7. Lay six slices of bread on a board and divide the pimento cheese among them, about a third of a cup each.
8. Spread the filling to the edges with a butter knife, right to the crust.
9. Top with the remaining bread and press each sandwich gently.
10. Trim off the crusts if you are serving these at a party, then cut each sandwich into halves or quarters and serve cold.