The Augusta National Golf Club’s pimento cheese sandwich features a mix of pimentos, cheddar cheese, Monterey Jack cheese, cream cheese, onions, salt, pepper, cayenne pepper and mayonnaise piled generously between two slices of white bread. Opinions vary, but, at the least, it’s something a patron must try, and, at the most, it’s bliss on bread.
The Augusta National Golf Club’s club sandwich features slices of ham, turkey and white cheese piled generously on a hamburger bun. Opinions vary, but, at the least, it’s meat and cheese, and, at the most, it’s meat and cheese.
But.
What if.
They came together?
“On a sandwich rating …
(Drumroll.)
“I’m giving it a 10,” said Kyle Peters, the caddie for Corey Conners, ahead of this week’s Masters.
Rickie Fowler, apparently, is the sandwich’s inventor. The Thomas Edison of lunch. Give him the green jacket, the Nobel Prize and a beer.
Fowler, Peters said on a video on The Caddie Network’s Instagram page, “gave me some good advice.” Take off the bun from the club. And then put the ham, turkey and cheese with the pimento cheese.
“It’s very cold,” Peters said.
But.
Perfection.
And, based on last year’s prices (remember, there are no patrons allowed at this year’s Masters due to the coronavirus), it would cost just four bucks. The pimento cheese is $1.50. The club is $2.50.
“Enjoy,” a voice says in the background of The Caddie Network video.
“I will,” Peters said.
Editor’s note: Should you be interested in making your own pimento cheese sandwich at home, follow these instructions here. (A club sandwich, of course, is pretty simple.)
