How to make Augusta National’s famous pimento cheese sandwich

You, too, can make Augsuta-grade pimento cheese at home.

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If you’ve ever been to the Masters — or perhaps simply spoken to someone who has — you’ve likely heard plenty about the club’s famous pimento cheese sandwiches.

They’re a staple on the Masters concessions menu, which offers refreshment at, well, refreshing throwback price-points. A barbecue sandwich will set you back $3, but the humble pimento cheese sandwich is only half that — an incredible $1.50.

Pimento cheese tends to be a polarizing concoction. Some love it, others loathe it. But if you find yourself in Augusta, one thing’s for sure: You have to try it.

The good news? Even if your future travel plans don’t include a jaunt to Georgia, you can still get the taste of the club’s pimento cheese right at home.

Thanks to a cookbook written by the Junior League of Augusta, Georgia (Par 3 Tea-Time at the Masters), we have an insider’s perspective on how to replicate the Masters’ famous pimento cheese. Check out the recipe below.

Augusta National-style Pimento Cheese

Ingredients:

3 cups shredded white cheddar cheese
2 cups shredded yellow sharp cheddar cheese
4 oz crumbled blue cheese
1 cup shredded Parmesan cheese
1 (4-oz) jar sliced pimentos, drained
1 cup light mayo
2 tbs Dijon mustard
1 loaf of white bread

Method:

Combine cheeses, pimentos, mayo and mustard in a food processor and process until smooth. Cover and chill. Spread on bread slices. Makes four sandwiches*.

*Best enjoyed with Masters live action or highlights on TV.

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Jessica Marksbury
Golf.com

As a four-year member of Columbia’s inaugural class of female varsity golfers, Jessica can out-birdie everyone on the masthead. She can out-hustle them in the office, too, where she’s primarily responsible for producing both print and online features, and overseeing major special projects, such as GOLF’s inaugural Style Is­sue, which debuted in February 2018. Her origi­nal interview series, “A Round With,” debuted in November of 2015, and appeared in both in the magazine and in video form on GOLF.com.