8 oz. sharp Cheddar cheese
1 med. onion
1 tsp. Worcestershire sauce
1 (4 oz.) can chopped pimientos plus liquid
3 heaping tbsp. mayonnaise
1/4 tsp. red pepper
1/8 tsp. salt
1/2 - 3/4 tsp. Louisiana hot sauce (not Tabasco)
1 tsp. Poupon's Dijon mustard

For texture and visual effect, shred the cheese using the small opening of the grater. Grate the onion and mix well with the remaining ingredients, less the cheese and mayonnaise. Add the mayonnaise and gently mix until substantially blended. With a fork, lift into a large mixing bowl about 1/3 of the shredded cheese. Add about 1/3 of the seasoning mixture. Gently combine by lifting and turning. Continue by thirds until all cheese and seasoning mixture are blended. Remove to a bowl of appropriate size, cover with Saran Wrap, and refrigerate at least 24 hours.

Using thin or very thin sliced white or wheat bread (Pepperidge Farm is perfectly cut) spread one side with soft butter and cover with cheese mixture. Add top slice with the under side spread with mayonnaise. Trim, quarter, wrap with a damp napkin or tea towel and refrigerate until needed.