Morton Salt

1 clove Garlic (minced)
2 each Green Onions (finely sliced)
1 4-ounce jar Pimentos (drained and diced)
1 cup Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Worcestershire Sauce
To taste Hot Sauce
¾ teaspoon (plus more) Morton^® Season-All^® Seasoned Salt
¼ teaspoon Morton^® Black Peppercorns, ground
6 ounces Mild Cheddar Cheese (grated)
6 ounces Sharp Cheddar Cheese (grated)
18 small or 9 large slices White Sandwich Bread
4 tablespoons Butter (melted)

1. In a large mixing bowl, whisk together garlic, green onions, pimentos, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, ¾ teaspoon Morton^® Season-All Seasoned Salt, and Morton^® freshly ground black pepper.
2. Add grated cheeses to mayonnaise mixture and stir until well blended.
3. Spoon the mixture into a broiler-proof gratin dish or casserole dish.
4. Cut the crusts off the white bread and cut each slice into 2 to 4 triangles depending on size.
5. Lay the triangles on a baking sheet. Following oven manufacturer's instructions, toast both sides of the bread under broiler until golden. Brush one side with the melted butter and lightly sprinkle with additional Morton^® Season-All Seasoned Salt.
6. Place the casserole dish under the broiler until the pimento cheese is melted, bubbling, and beginning to brown on top, about 5 minutes.
7. Serve hot with the toast.