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Every April, as the azaleas bloom and the world tunes in to Augusta, there is one tradition as beloved as the green jacket—the Masters Pimento Cheese sandwich. For years, golf fans have lined up at Augusta National, not just for a glimpse of the world’s best golfers, but for a taste of this iconic sandwich, wrapped simply in green plastic and priced humbly despite its legendary status.
I first experienced the Masters through my grandfather, a devoted golf fan who never missed a tournament broadcast. While we watched, he’d make his own version of the famous pimento cheese sandwich, layering it thick between slices of soft white bread. “This,” he’d say with a knowing nod, “is the taste of the Masters.”
Now, every spring, I make my own batch, tweaking the recipe by serving it on sourdough bread and grill it for a Pimento Grilled Cheese sandwich. Whether you’re watching from home or just craving a bite of Southern comfort, this Masters Pimento Cheese sandwich brings a little piece of Augusta right to your kitchen.
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Ingredients Method

Ingredients
  

  • 2 cups shredded yellow extra sharp cheddar cheese
  • 1 1/4 cups shredded Monterey Jack cheese
  • 1 cup mayonnaise
  • 6 ounces cream cheese
  • 1 tsp finely grated onion or 1/2 tsp of onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 3 tbsp diced pimento peppers drained
  • white bread

Method
 

  1. Add the pre-shredded cheeses, mayonnaise, cream cheese, onion, salt, ground black pepper, garlic powder, and cayenne pepper to a large mixing bowl.
    Mix everything by hand or on low using an electric mixer until everything is evenly combined.
    Gently fold the pimentos into the cheese.
    Season with additional salt and pepper if needed.
    For the best flavor, chill the pimento cheese in the refrigerator for a few hours before serving.
    HAPPY EATING!!