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Pimento Cheese Sandwiches

Synonymous with US Masters Golf, this superb southern sandwich is deliciously cheesy, with just a little spice!

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A pimento cheese sandwich on white bread is the most popular food item found each year at the Masters Golf Tournament in Augusta, Georgia. While players compete for the fabled Green Jacket, the golf-loving public tracks them around the course toting these delicious sandwiches, which cost just $1.50 and pair beautifully with an ice cold ‘Arnold Palmer’ (sweet tea and lemonade)!

The popularity of pimento cheese sandwiches comes from the tasty mix of cheeses – sharp cheddar, Monetary Jack, and smooth cream cheese – that meld delightfully with the sweet warm peppers, and a light dusting of herbs. It’s the type of sandwich ideal for a solo lunch on the golf course, or as part of a larger celebration spread.

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The original Masters pimento cheese sandwich appeared in the 1977 bestselling cookbook, Tea Time at the Masters, a collection of recipes gleaned from players, their wives, and other golf mad contributors. The pimento cheese sandwich recipe has changed a little over the years, yet you can make the delicious icon at home, whether you like golf or not!

If you prefer to enjoy your pimento sandwich toasted, go for it – the cheese combination melts together in gooey delight – however, the Masters way is for them to be enjoyed fresh on fluffy, country-style white bread. If you like a little extra kick, add some cayenne pepper to the mix, and crusts are always optional when it comes to the creamiest, yummiest sandwiches.

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The recipe below makes plenty of pimento cheese mix to be spread generously on six sandwiches, and leave a little bit left over for use later on. The mix can be kept for a few days in the refrigerator in an airtight container, but chances are that it won’t be long before you get a hankering for another delicious sandwich, a homemade Arnold Palmer, and something suitably salty, like some kettle chips or a pickle, to enjoy with it.

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Makes 6

10m prep time

Rated 5 out of 5
Rated by 7 reviewers
  • 12 slices white bread (thick cut or country style)
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 6 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 x 4 oz jar diced pimento, drained
  • Kosher salt and black pepper, to taste
  • Optional: 1/4 teaspoon cayenne pepper
  1. In a mixing bowl, combine cheeses, pimento, mayonnaise, onion powder, garlic powder, and cayenne pepper. Stir to mix well. Sprinkle generously with Kosher salt and black pepper.
  2. Spread pimento cheese mixture generously on 6 slices of thick white bread. Top with remaining white bread slices, then cut diagonally.
  3. Serve pimento sandwiches on their own, or plate with potato chips and salty pickles. Keep any remaining pimento cheese spread in the refrigerator for 3-5 days.

Recipe adapted from Southern Plate

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