Ingredients (for about 4-6 sandwiches):
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For the Pimento Cheese:
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8 oz sharp cheddar cheese, grated (grate it yourself for better texture—pre-shredded has additives that affect creaminess)
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4 oz cream cheese, softened
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1/4 cup mayonnaise (Duke’s is a Southern favorite, but any good quality mayo works)
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4 oz jarred pimentos, drained and finely diced (about 1/2 cup)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp smoked paprika (optional, for a subtle smokiness)
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1/4 tsp cayenne pepper (adjust to taste for a little heat)
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Salt and black pepper to taste
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For the Sandwiches:
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Soft white bread (think classic sandwich bread, nothing too crusty)
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Butter (optional, for toasting)
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Instructions:
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Make the Pimento Cheese:
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In a large bowl, combine the softened cream cheese and mayonnaise until smooth. A hand mixer or sturdy spoon works well.
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Add the grated cheddar, diced pimentos, garlic powder, onion powder, smoked paprika, and cayenne. Mix until everything is evenly incorporated.
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Taste and adjust seasoning with salt and pepper. The cheese and mayo might already be salty, so go light at first.
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Cover and refrigerate for at least 30 minutes to let the flavors meld (optional but recommended).
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Assemble the Sandwiches:
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Spread a generous layer of pimento cheese (about 1/4 to 1/3 cup per sandwich) on one slice of bread. Top with another slice.
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For a classic Masters vibe, trim the crusts off (optional) and cut into triangles or halves.
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Optional Toasting:
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If you prefer a warm sandwich, lightly butter the outside of each slice and toast in a skillet over medium heat for 2-3 minutes per side until golden and the cheese is slightly melty.
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Tips:
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Serve with iced tea (sweet or unsweet) to keep it authentic to the Masters experience.
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Pair with some chips, pickles, or even a side of peach cobbler for a Southern twist.
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Make the pimento cheese a day ahead—it gets better as it sits.
Enjoy your Masters watch party! Let me know if you’d like more Augusta-inspired recipes—maybe an egg salad sandwich or a peach ice cream sandwich to round out the menu.