How to make a pimento cheese patty melt, a dreamy twist on the Masters favorite

Welcome to GOLF.com‘s Clubhouse Eats with 3 Pieces of Pecan, where Chance Cozby –– our contributing at-home chef –– turns on the camera to walk you through signature dishes and drinks synonymous with the game we love. They’re damn good!

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Pimento cheese is a Masters staple — and a budget-friendly one at that!

Head to the concession areas at Augusta National and you can snag a pimento cheese sandwich for $1.50 — an incredible deal.

Pimento cheese can be a polarizing concoction — you either love it or you hate it. But for those who fall into the former category, Chance Cozby, whose food-focused Instagram and TikTok accounts (@3piecesofpecan) boast a combined following of more than 1.3 million, has a recipe you’re sure to love this Masters week: pimento cheese patty melts. Check out his recipe below, and watch the video for a step-by-step guide to his process.

How to make pimento cheese patty melts

The first step involves making the pimento cheese mixture.

Ingredients:

0.5 cup of mayonnaise
4 oz pimentos, strained
0.5 block of cream cheese, softened
0.25 tsp garlic power
0.25 tsp onion powder
0.25 tsp cayenne pepper
Pinch of salt and pepper
8 oz extra-sharp cheddar cheese, grated
8 oz extra-sharp white cheddar cheese, grated

Mix ingredients together with a spatula. Cover, and refrigerate for an hour.

Next, Cozby focuses on the meat. He preps his Traeger Flatrock Flat Top grill with avocado oil, and uses that to soften up the slices of half a white onion. From there, he recommends you season with some salt and pepper, top with more oil, and let the onion cook for six to eight minutes.

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Place the desired number of burger patties on the grill. Cozby likes using 80/20 beef. No need for oil, but top the patties with some salt and pepper on each side.

While the patties and onions are cooking, lay out your bread. Cozby opts for a country-style white. Lather the bread with the pimento cheese mixture on each side.

Pro tip: Once the burgers are almost done, Cozby likes to move them to the lower-temperature portion of the grill so he can move the grease into the grill’s grease pit.

Place the patties onto the pimento-cheese bread slices, then put the onions on top. Cover the patty and onions with the other slice of bread, and move the entire sandwich to the grill for toasting.

Butter the grill, and give each side of the sandwich a few minutes of heat. The result? A slice of Augusta-National-inspired heaven.

“Pimento cheese patty melt is a new tradition at our house,” Cozby says. “This is damn good!”

Golf.com Editor

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.

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