How to Make the Perfect Pimento Cheese Sandwich


It’s a tradition within the tradition unlike any other: Pimento cheese sandwiches. 

For any of you who’ve been lucky enough to walk the grounds of Augusta National during Masters week, you probably know what I’m talking about.  Wrapped up in green wax paper and available for a mere $1.50, these little slices of heaven are part of Masters lore.  You simply cannot go to The Masters and not get one; even if you don’t like mayo, a no-thank-you helping is a must.

On this Tip Tuesday, we’re going to switch things up a bit and give you some tips on how to make the perfect pimento cheese sandwich.  So grab some utensils and a glass of sweet tea, and let’s make the best sandwich on earth.

We found this amazing recipe in GOLF magazine; here’s what you’ll need:

  • 3 cups of shredded white cheddar cheese

  • 2 cups of shredded yellow sharp cheddar cheese

  • 1 cup shredded Parmesan cheese

  • 4 oz. crumbled blue cheese

  • 4-oz. jar of sliced pimentos, drained

  • 1 cup light mayo

  • 2 tbs Dijon mustard

  • 1 loaf of white bread

Combine all the cheeses, pimentos, mayo and mustard in a food processor until smooth.  Cover and chill.  Spread the goodness on two bread slices, sit back, eat and enjoy The Masters from a comfortable couch.

The recipe makes about four sandwiches, which might last you through Sunday.  Then again, perhaps doubling the recipe would be a good thing.  Trust us, it’s that good.