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In a medium bowl, combine the freshly grated sharp cheddar cheese, grated Parmesan cheese, 1/3 cup Duke's mayonnaise, drained diced pimentos, 1 tablespoon Dijon mustard, Worcestershire sauce, salt, black pepper, and garlic powder for the pimento cheese.

Mix all the pimento cheese ingredients together thoroughly until the mixture is creamy and easily spreadable.

Cover the pimento cheese and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This is passive time.

While the pimento cheese chills, prepare the egg salad. In another medium bowl, combine the chopped hard boiled eggs, chopped scallions, diced bread and butter pickles, Old Bay seasoning, 1/3 cup Duke's mayonnaise, 1 tablespoon Dijon mustard, lemon juice, and dry dill.

Mix the egg salad ingredients until they are well combined and the mixture is smooth but still retains a slightly chunky texture.

To assemble the sandwiches, take one slice of soft white bread. Spread a generous layer of the chilled pimento cheese onto the bread.

Place a thick scoop of the prepared egg salad on top of the pimento cheese layer.
Cover with another slice of soft white bread. Repeat for the remaining sandwiches.
Carefully slice each assembled sandwich in half, either diagonally or straight down the middle, and serve immediately.


In a medium bowl, combine the freshly grated sharp cheddar cheese, grated Parmesan cheese, 1/3 cup Duke's mayonnaise, drained diced pimentos, 1 tablespoon Dijon mustard, Worcestershire sauce, salt, black pepper, and garlic powder for the pimento cheese.

Mix all the pimento cheese ingredients together thoroughly until the mixture is creamy and easily spreadable.

Cover the pimento cheese and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This is passive time.

While the pimento cheese chills, prepare the egg salad. In another medium bowl, combine the chopped hard boiled eggs, chopped scallions, diced bread and butter pickles, Old Bay seasoning, 1/3 cup Duke's mayonnaise, 1 tablespoon Dijon mustard, lemon juice, and dry dill.

Mix the egg salad ingredients until they are well combined and the mixture is smooth but still retains a slightly chunky texture.

To assemble the sandwiches, take one slice of soft white bread. Spread a generous layer of the chilled pimento cheese onto the bread.

Place a thick scoop of the prepared egg salad on top of the pimento cheese layer.
Cover with another slice of soft white bread. Repeat for the remaining sandwiches.
Carefully slice each assembled sandwich in half, either diagonally or straight down the middle, and serve immediately.
