How to Make the Masters’ Famous Pimento Cheese Sandwich
Let’s start with why this humble sandwich has achieved near-mythic status at Augusta National Golf Club (in Augusta, Georgia). Since the 1940s the simple white-bread sandwich filled with pimento cheese has been a fixture for tournament attendees.
What this really means is: though the sandwich uses basic ingredients (cheddar, mayonnaise, pimentos, white bread), its staying power comes from ties to place, tradition and value. A reminder of simpler times in an elite tournament.
We’ll walk through the legacy, the ingredients, the assembly, and a few tips to replicate the experience at home. If you’ve ever wished you could sit on the green, feel the spring air in Augusta and bite into that iconic wrapper-green sandwich, this is your chance.
Legacy & Why It Matters
Here we explore the roots of the sandwich and how it became part of The Masters’ identity.
Origins and adoption at Augusta
The pimento cheese sandwich is believed to have been sold at Augusta National in the late 1940s, perhaps around 1947 when Hodges and Ola Herndon began selling them for 25 cents.
The sandwich took hold as a simple, inexpensive concession item at a high-brow event. Over time, a caterer named Nick Rangos became the long-time supplier (1950s–2000s) and guarded his recipe closely. This secrecy added to the mystique.
Why it endures
Here’s the thing: the sandwich is part of “going to the Masters” for many fans. It’s affordable (often still priced at US$1.50 at the event). It also connects to Southern comfort food and the culture of the region. Because people associate it with past visits, family outings, and that special week in April, reproducing it at home taps into nostalgia and tradition.
Gathering the Right Ingredients
Before you dive in, let’s understand what goes into the sandwich so you can get as close as possible to the real thing.
Cheese blend and base
The core spread calls for sharp cheddar (for bite and flavor) plus other cheeses like Monterey Jack or cream cheese to get smoothness. Copy-cat recipes offer variations. The key is using block cheese you grate yourself pre-shredded often has additives and less texture.
You’ll want a ratio where cheddar is dominant, then softer cheese to improve texture. That balance prevents the spread from being too rubbery or too loose.
Mayo, pimentos, bread and extras
The sandwich uses jarred diced pimentos (drained) for sweetness, mayo (real mayo rather than a light version), and soft white bread. Many copy-cat recipes suggest using a full-fat mayo and bread with no crust or strong texture.
Seasoning (garlic powder, onion powder, cayenne) is used lightly the original is not super spicy. Some sources point to the bread being classic American white sandwich loaf.
Bread choice matters: too heavy or textured and you lose the lightness and nostalgia of the real deal.
Step-by-Step: Making the Sandwich
Here’s how to make your own version that approximates the Augusta-style experience.
Mixing the spread
Start by combining the grated cheeses, finely diced pimentos, and mayonnaise (plus cream cheese if using). Use a bowl or mixer and blend until smooth but still holding shape. Some recipes use food-processor. Chill the mixture at least one hour so flavors meld and the texture firms up.
Seasoning and texture check
Add a pinch of salt, freshly ground black pepper and a small amount of cayenne or paprika for gentle heat not dominant. Some recipes include onion or garlic powder. The goal: creamy, tangy, slightly pimento-sweet, and just firm enough to spread cleanly on bread.
Building the sandwich
Use soft white bread slices. Spread a generous layer of the pimento cheese mixture on one slice, top with another slice, press lightly. In tournament concession style the sandwich is often simply wrapped in a green plastic bag. No toasting, no extra frills. Cut into triangles if you like, serve at room or chilled temperature.
Serving & Experience Tips
Finally, how to serve it and enjoy it like you’re at the tournament.
Authentic presentation
Keep it simple. The charm of the original is modest: plain white bread, wrapped in green, enjoyed outdoors. Serve with chips or sweet tea if you want the full Southern feel. A cool wrapper or napkin adds fun.
Make it your way (but don’t lose the soul)
If you want to experiment, add a dash of hot sauce or swap in a slightly spicier cheddar. But know this: purists argue the real thing is more about texture and simplicity than big flavour hits.
