A tradition unlike any other; an unforgettable experience; the pinnacle of golf excellence — much can be said about the famous $1.50 pimento cheese sandwiches at Augusta National.
Now, if you live anywhere but the American South, chances are you couldn’t care less about a pimento cheese recipe. But just like sweet tea, the difference is in the details, and these recipes are often closely guarded — no kidding. Augusta is already known to take its traditions seriously, slapping many a small business with cease-and-desist orders for just about anything that resembles anything Masters related (even the damn color scheme), and the famous pimento cheese recipe is no different.
Really though, how different can a cheese, pimento and mayo mixture really be? Apparently quite a bit. A quick Google search delivers a myriad of renditions for Augusta’s “original” recipe, though, those who’ve actually made the coveted concoction for the tournament refuse to share the actual ingredients (and are probably subject to non-disclosure agreements, knowing Augusta). In 2013, the last time Augusta’s recipe changed with a new vendor — much to the ire of attendees — ESPN’s Wright Thompson tracked down what could be the authentic version, though he still couldn’t unlock the “secret” ingredient, only that there is one for sure.
According to Southern Living Magazine, the only published version of the authentic recipe *could* be found in the Tea-Time at The Masters: A Collection of Recipes, by the Georgia Junior League of Augusta (copyright 1977). That’s the recipe cited on gatewaymacon.com, a Georgia travel guide, though, we can’t say for sure the secret has been revealed.
Whether this is the bonafide authentic version of Augusta’s famed recipe or not, it’s the one we’ll be using Masters weekend.
Augusta National’s Pimento Cheese Sandwiches
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
Preparation
Combine cheeses, pimentos, mayo and mustard in a food processor and process until smooth. Cover and chill. Spread on bread slices.