While the Masters this year is without fans due to Covid-19 protocols, there are still ways for viewers watching at home to engage with the event; specifically, in the kitchen. With a little help from Chef Sam Talbot, you can make a variety of unique, tasty variations of the famous Masters pimento cheese sandwich.
Hungry already? Us too. Here’s how you do it — three different ways.
To begin, Talbot recommends putting one teaspoon of Worcestershire sauce, Tamari, and finely grated onion into a bowl. Next, take two teaspoons of sambal chili paste along with one 4-ounce jar of arguably the most important part of pimento cheese: diced, drained pimentos.
Talbot then moves on to the necessary cheeses to add to the dish. You will need: one eight-ounce block of sharp cheddar cheese finely shredded, one four-ounce block of white cheddar finely grated, and one eight-ounce block of shredded mild Cheddar cheese.
Once all of the ingredients are in the bowl, pull from the bottom with a spatula, and really mix everything together well — before adding two cups of mayonnaise. Now, you are ready to make a sandwich.
In his first way to make this sandwhich, Talbot takes some toasted white bread, layers the cheese spread on it, and puts a thick slice of ripe tomato on it. The second variation is for meat-lovers. Talbot takes toasted multigrain bread and layers the pimento cheese on it. Next, he gets some smoked, crispy bacon and puts it on top. Meat heaven.
For the third and final sandwich,” Talbot unveils a new twist: he puts some of the pimento cheese in a bowl, tops it with bread crumbs and cooks it in the oven at 350 degrees for 10 minutes. Now, along with a vegetable Crudités and some chicken skewers, this Pimento cheese dip is perfect for watching the Masters.
Now you can lean back in your chair, take a big first bite, and pretend you are at Augusta National, ready to go watch your favorite golfers.