It's that time, ladies and gents! Today is the first day of the Masters Tournament 2015. The practice round is over and the stiff competition officially begins today. If you've ever been lucky enough to go to the Augusta National just to tour or for the Masters Tournament, you know it is truly something special. You know what else is special? THE PIMENTO CHEESE!
I've been very fortunate to have been able to go to the Masters several times over the years. Being from Augusta helps since some family and family friends get tickets and sometimes have an extra and let me use their tickets from time to time. It's truly something to behold. The grounds are absolutely breathtaking, and the crowds are a spectacle all their own. Even the practice round is super exciting! The golfers are more relaxed and have a little fun with the crowd on those days.
Normally at sporting events, food and drink costs are outrageous and may encourage patrons to sneak in a granola bar or two to avoid paying $15 for horrible nachos. That is not so at the Masters! Sandwiches are $1.50 while beer is only $2.75 in a souvenir cup. Not to mention, the food is all very good!
For me, the best sandwich available is the pimento cheese. It is a southern favorite that welcomes people from all over the world to try it and see that it is perfect.
The recipe for the actual Masters Pimento Cheese is super secret so sadly, I do not have the official recipe, but I do have a delicious copycat recipe that comes very close and never disappoints! I recommend making some to enjoy while you watch the Masters Tournament from your home if you do not get the chance to go this year.
MASTERS PIMENTO CHEESE
- 1 cup of shredded American cheese
- 1 cup shredded Swiss cheese
- 1/2 cup chopped roasted red peppers or pimentos (some juice reserved)
- 1/4 cup Duke's mayo
- A few dashes of Tabasco sauce
- 1-2 tablespoons of heavy cream
- 1 tablespoon water
- Salt and pepper to taste
Mix together the cheeses, peppers with a little of the juice, and mayo until creamy. Add cream and water alternately until you've reached the creaminess desired. You can also add more mayo if the mixture seems dry. You want a spreadable consistency but not goopy, so you'll have to eyeball it a little. Add in the Tabasco and a little salt and pepper.
NOTE: Pimento cheese will be more flavorful and wonderful after a few hours in the refrigerator. I usually make mine the day before I plan to serve it so that it has time for all of the flavors to come together.
Also NOTE: I realize it is weird to add heavy cream to pimento cheese. That is what the Masters ingredients list includes and it makes for a more spreadable, less mayo-heavy cheese.
Enjoy this delicious snack on celery sticks, crackers, the Masters Way (on white bread), as grilled cheese, on a burger, or even stuffed into jalapeno peppers. We hope you love it as much as we do!
Special thanks for Carmen Fischer for more beautiful food photography on today's post!