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  • 2 cups finely shredded extra-sharp Cheddar
  • ½ cup finely grated Parmesan cheese
  • (preferably Parmigiano-Reggiano)
  • 1⁄3 cup mayonnaise, divided
  • 1 small garlic clove, crushed
  • 1 tablespoon grated shallot or yellow onion
  • 1 (4-ounce) jar diced pimientos, drained
  • but liquid reserved, roughly chopped
  • Ground cayenne pepper
  • English-style dry mustard


  • Combine half the Cheddar and half the Parmesan cheese in a large bowl. Mix together lightly. Knead in 4 tablespoons of mayonnaise until mixture is creamy and very smooth.
  • Work in remaining cheese, garlic, shallot, pimientos, 1 tablespoon of reserved pimiento liquid, a dash of cayenne and a small pinch of dry mustard. Knead just enough to mix well: it should still have plenty of texture. Add remaining mayonnaise, if necessary—just enough to make it spreadable.
  • Let stand 30 minutes. Serve cool or at room temperature. Makes about 2 1⁄2 cups.

Categories: Sandwich 
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