• Yield: Makes about 2 cups, enough for 4 sandwiches


  • 1/2 pound sharp cheddar cheese, grated (about 3 cups loosely packed)

  • 1/2 cup homemade blender mayonnaise (page 310 of his book), or store-bought

  • 1/4 cup (1 small jar) sliced pimientos with their juice or 1/4 cup chopped roasted red bell pepper

  • 1/2 small onion, grated (about 1 tablespoon) cayenne pepper to taste


Mix together all the ingredients except the cayenne. Season to taste with cayenne.



Adapted from Hoppin John's Lowcountry Cooking, by John Martin Taylor