The mecca of golf. A bucket list event for golf fans. A tradition unlike any other. These are just some of the things you’ll hear about Augusta National and The Master’s come April. And, year after year, right up there with the golf are stories of the hallowed ground’s mystique, from the no phone policy to the perfectly bloomed azaleas to the surgically manicured landscape. Did you know that the pro shop was the site of a hostage situation while then President Ronald Reagan was on the course? It’s these nuggets that make the illustrious event what it is today for most fans and often players: a one-in-a-lifetime experience.
Perhaps the most popular aspect of The Master’s outside of the golf are the ground’s concessions. The menu has remained largely unchanged since the mid 1900’s, and that includes its prices. Golf Digest recently reported on how the famous Pimento Cheese Sandwich changed around the 2012 event. What exactly changed remains a mystery though, even to August National who supposedly doesn’t have the original recipe.
Whatever’s going on at Augusta National can’t be that hard to figure out. Right? It’s not a complicated dish. If you are lucky enough to try one for yourself – yes, it’s good – you can see there’s just a few main ingredients. With that said, below you’ll find my interpretation of a Master’s inspired Pimento Cheese Sandwich. Most notably, I chose the replace the traditional ingredient in cream cheese with mascarpone cheese. It makes more a richer and sweeter final product.
Enjoy!
The Master’s (Inspired) Pimento Cheese Sandwich
12
servings5
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minutesA tradition unlike any other: The Master’s Pimento Cheese Sandwich. An inspired take on the fan favorite.
Ingredients
3 cups cheddar cheese, shredded
1 cup pimento cheese, diced
1 clove garlci, minced
.5 cup mayonnaise
.5 cup mascarpone cheese
1 tablespoon chives
1 teaspoon salt
1 teaspoon pepper
.5 teaspoon red pepper chili flakes
Directions
- Prepare the ingredients. I prefer to grate a block of fresh cheese and dice whole pimento peppers as opposed to buying them prepared and prepackaged. These are the two most important ingredients, so quality matters.
- If using diced and canned pimento peppers, drain of any excess oil.
- In a large mixing bowl, thoroughly combine all ingredients until a smooth consistent mixture forms.
- Serve immediately or store in an airtight container for several days.Loading gallery media…
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