Since 1909, when pimento cheese sandwiches appeared in The Up-to-Date Sandwich Book, countless variations have been cataloged. Most start with block cheese (white or orange, the sharper the better), mayonnaise (purists insist on Duke's brand or homemade), and pimientos. A look through any Junior League cookbook will turn up extras like cream cheese, chopped eggs, olives, Worcestershire, lemon juice, garlic, and sugar. My grandmother in Lafayette, Louisiana, adds jala-peños, and I've used roasted and pickled red peppers. The texture also varies: You can grate the cheese, use a food processor, or go with a meat grinder, which produces a soft, fluffy spread.