Pimento Cheese Sandwich
Called the "Caviar of the South," the pimento cheese sandwich is a Georgia institution, most famously served at the Masters Tournament in Augusta. Sharp cheddar, tangy pimentos, and creamy mayo on soft white bread - simple, iconic, and impossibly delicious.
Equipment Needed
Instructions
Grate the cheese: Using the large holes of a box grater, freshly grate both the sharp and extra-sharp cheddar cheese. Do not use pre-shredded cheese - it contains anti-caking agents that affect the texture.
Combine the base: In a large bowl, combine the mayonnaise and softened cream cheese. Mix until smooth and well combined.
Add the seasonings: Stir in the cayenne pepper and garlic powder. Season with salt and black pepper to taste. The cayenne should add warmth, not heat.
Fold in the cheese: Add the grated cheese to the mayo mixture. Fold gently with a rubber spatula until evenly combined. Be careful not to mash it - some texture is desirable.
Add the pimentos: Drain the pimentos well, pressing out excess liquid. Fold them into the cheese mixture, distributing evenly throughout.
Taste and adjust: Taste the pimento cheese and adjust seasonings as needed. It should be tangy, slightly sharp, with a subtle kick from the cayenne.
Chill the mixture: Cover and refrigerate for at least 30 minutes to allow flavors to meld. It's even better after a few hours or overnight.
Assemble the sandwiches: Spread a generous layer of pimento cheese on one slice of bread, about 1/4 inch thick. For the Masters-style sandwich, that's all - just pimento cheese between two slices of white bread.
Optional upgrades: Add bacon, tomato slices, or jalapeños if desired. Some purists consider this sacrilege, but it's delicious nonetheless.
Cut and serve: Cut sandwiches diagonally or into triangles. For Masters-style presentation, wrap in green and white paper. Serve at room temperature for best flavor.
💡 Pro Tips & Variations
- Use Duke's mayonnaise: Southerners are particular about their mayo. Duke's is tangier and has no sugar, making it ideal for pimento cheese.
- Freshly grate the cheese: Pre-shredded cheese is coated with cellulose to prevent clumping, which creates a grainy texture. Always grate your own.
- Masters tradition: The pimento cheese sandwich at Augusta National costs only $1.50 and has been a tournament tradition since the 1940s.
- Mix of cheeses: Using both sharp and extra-sharp cheddar creates depth. Some recipes add a bit of white cheddar for color variation.
- Serve it other ways: Pimento cheese is also amazing as a dip with crackers, stuffed in celery, on burgers, or grilled like a grilled cheese.
- Store properly: Pimento cheese keeps refrigerated for up to 1 week in an airtight container.