Pimento Cheese Sandwich
If you’ve been following for some time, you’ve probably gathered that I’m a pretty big sports fan. There really aren’t that many sporting events that I won’t sit and watch, although it took me a really, really long time to warm up to golf. Growing up when we’d have Sunday dinners at my grandma’s, there were basically two seasons – football season and golf season. The TV in her living room either had on Steelers football games or, in the spring and summer, my uncle was sitting in front of it watching golf while the rest of us moaned and complained about how boring it was.
I pretty much maintained that feeling until six years ago when I was spending the weekend at my husband’s (then boyfriend’s) apartment, and he had put on the final round of the British Open on Sunday while I was packing up my things and getting ready to head home. I sat down for a few minutes and saw that an older gentleman named Tom Watson was in a playoff to win the tournament. I love an underdog and got totally sucked into watching the finish and rooting for him to win (he did not). From that point on, I actually began to enjoy watching golf, and it’s now in my seasonal rotation of sports-watching.
The Masters in Augusta, Georgia is famous for its pomp and tradition, and this year’s tournament begins today. My husband sent me an article about the concession stands at the event – apparently everything is very reasonably priced (a huge surprise if you’ve ever tried to buy a bottle of water at a sporting event) and there is a pimento cheese sandwich that might be just as popular as the tournament itself. This recipe is a replication of that sandwich, and if you love cheese, you’ll be in heaven.
I actually liken this to a cheese ball sandwiched between two pieces of bread, and the filling is also perfect for dipping your favorite pretzel sticks into! Are there any other golf watchers out there?
One year ago: Bacon and Cheddar Beer Bread
Two years ago: Creamy Mushroom-Fontina Pasta
The Pimento Cheese Sandwich - a staple at The Masters and like eating a cheeseball between two slices of bread!
Place the cheeses, pimentos, mayonnaise and mustard into the bowl of a food processor. Process until smooth and blended, about 30 to 40 seconds, stopping to scrape the sides of the bowl as needed.
Transfer the cheese mixture to an airtight container and refrigerator for at least 1 hour.
Spread the cheese mixture on bread slices and serve. The cheese mixture can keep in the refrigerator for up to 1 week.
Nutritional values are based on one serving
Saturated fat: 20g
Vitamin A: 1315%
Vitamin C: 12%
Did you make this recipe?
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