Snacks
This Augusta National pimento cheese sandwich recipe delivers the iconic flavor that's become legendary at golf tournaments worldwide. The secret lies in balancing sharp cheddar with sweet, tangy pimento cheese—just like the pros enjoy after rounds.
I've perfected the texture and seasoning to ensure every bite captures that authentic Southern taste, complete with the right bread and toppings.
What sets this recipe apart is the careful blend of sharp cheddar, mayonnaise, and pimento cheese that creates a creamy yet slightly crunchy filling. The traditional sandwich bread, lightly toasted, provides the perfect structure to hold the flavorful spread.
This isn't just a sandwich—it's a taste of Augusta National's culinary tradition, served with optional pickles and mustard for that authentic tournament feel.
The result is a sandwich with rich, tangy layers that balance perfectly—creamy cheese, crisp bread, and just the right amount of heat.
Each bite delivers the same satisfying flavor that golf fans associate with Augusta National, making it ideal for game day or any time you crave that signature Southern taste. The combination of textures and flavors creates an experience that's both nostalgic and utterly delicious.
Perfect for feeding a crowd or enjoying as a satisfying snack, this recipe captures the essence of Augusta National's culinary culture. Whether you're a golf enthusiast or simply love classic Southern flavors, this pimento cheese sandwich will deliver the same quality and taste that's become legendary.
Let's get started on creating this iconic dish.
Ingredients for augusta national pimento cheese sandwich
Sharp cheddar, tangy mayo, and pimento cheese—just like the pros enjoy after rounds.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, not pre-shredded |
| Mayonnaise 🥫 | ½ cup | Duck brand preferred |
| Pimento Cheese 🧅 | ½ cup | Store-bought or homemade |
| Yellow Mustard 🟡 | 1 tbsp | For tangy kick |
| Hot Sauce 🌶️ | 1 tsp | Optional, for heat |
| Sandwich Bread 🍞 | 8 slices | Texas toast or sourdough |
| Butter 🧈 | 2 tbsp | Unsalted, softened |
| Dill Pickle Slices 🥒 | ¼ cup | Thinly sliced, optional |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Onion Powder 🧅 | ½ tsp | For balance |
The cheddar is non-negotiable here. Sharp white cheddar from the deli counter (not pre-shredded—it gets gummy) is what gives this sandwich its iconic tang. Whole Foods or Kroger carry great options, but any sharp cheddar will work. Pimento cheese? Store-bought is fine, but if you're feeling ambitious, blend canned pimentos with mayo and a pinch of salt. The mayo matters too—Duck brand is my go-to for that classic Southern richness. If you can't find it, Hellmann's is the next best thing.
No pimento cheese? Mix 1 tbsp canned pimentos with 2 tbsp mayo and a pinch of salt. Skip the mustard? A splash of hot sauce adds that tournament-day kick. The bread should be sturdy—Texas toast or sourdough holds up best to the creamy filling. Toast it lightly first, then slather with butter. For extra authenticity, toast the bread with garlic powder before assembling. Pickles are optional but recommended—they cut through the richness perfectly.
This sandwich keeps well for 3-4 days in the fridge, wrapped tightly in foil. The filling stays creamy, but the bread gets soggy after day 2, so make fresh if possible. For game day prep, assemble the sandwiches and wrap them individually—they travel well and taste even better the next day. Freezing isn't recommended, as the bread loses its crispness. If you're making a crowd version, double the filling and use a pullman loaf for easy slicing.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of meal where you can mix everything in a bowl while watching a show. Just fold in that sharp white cheddar, pimento cheese, and a splash of hot sauce—no fancy techniques, no stress.
- Master of Heat: Between us, the combo of pimento cheese and a little hot sauce on a buttery sandwich? It’s the kind of flavor that lingers. The mustard cuts through the richness, and the cheddar melts just enough to make every bite irresistible.
- Tailgate Hero: Honestly, this is my go-to for game days or picnics—easy to make ahead, easy to pack, and easy to eat with one hand. The tangy, spicy kick keeps everyone coming back for seconds, even when there’s a crowd.
- Budget-Friendly Staple: Sharp cheddar and mayo are pantry basics, and pimento cheese lasts forever. I can make a batch of these sandwiches for less than $10 and feed four people—leftovers? They’re even better the next day, toasted up.
Step-by-step instructions for Augusta National pimento cheese sandwiches
Let's build the legendary Masters' spread with rich, creamy layers and bold Southern flavors.
Mix the Cheese Spread
In a medium bowl, combine the 2 cups Sharp White Cheddar Cheese with the 0.5 cup Mayonnaise, 0.5 cup Pimento Cheese, 1 tbsp Yellow Mustard, and 1 tsp Hot Sauce. Use a fork or rubber spatula to mix until completely smooth and well incorporated. The blend should be thick but spreadable, with a vibrant orange hue from the pimento.
Next, fold in the 0.5 tsp Salt, 0.25 tsp Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder. Mix well to distribute the seasonings evenly. Taste and adjust the salt or hot sauce if needed—this is your flavor foundation. The spread should be tangy, slightly spicy, and deeply cheesy, with notes of garlic and onion that'll shine through when toasted.
Prepare the Bread
Toast the 8 slices Sandwich Bread in a dry skillet over medium heat for 1-2 minutes per side until golden brown and crisp. I like to use Texas toast or sourdough for that perfect balance of chewiness and texture. Keep the toasted bread warm while you assemble the sandwiches.
While the bread toasts, melt the 2 tbsp Butter in a small saucepan over low heat until just melted. This butter will add richness to the sandwiches—don't let it brown or you'll get a bitter taste. Keep it warm for brushing.
Assemble the Sandwiches
Spread a generous layer of the cheese mixture onto each slice of toasted bread, using about 1-2 tablespoons per slice. The spread should cover the bread completely but not drip off the sides. For the perfect Augusta National touch, sprinkle dill pickle slices evenly over half of the cheese-covered slices.
Press the remaining slices on top to create sandwiches, making sure the pickle slices are sandwiched between the layers. Use a spatula to help press them together firmly. The sandwiches should hold their shape but still be easy to cut—this ensures clean slices for serving.
Add the Final Touches
Brush the outside of each sandwich with the melted butter, using about ½ teaspoon per sandwich. This step adds a luxurious richness that's characteristic of the Masters' spread. The butter should coat the bread evenly, giving it a golden sheen and a buttery aroma.
Cut each sandwich diagonally into two triangles for that classic Southern presentation. Serve immediately while the bread is still warm and the cheese is gooey. These sandwiches are best enjoyed fresh—the flavors meld beautifully when the warm, toasted bread meets the creamy, spicy filling.
Pro Tips For Making Augusta National Pimento Cheese Sandwich
- GRATE THE CHEESE FRESH: I learned this the hard way—store-bought shredded cheddar packs in moisture and turns pasty when mixed. Grab a box of sharp white cheddar blocks, grate it yourself with a box grater, and let it sit for 10 minutes to dry out. The texture stays sharp and crumbly, not gloppy.
- LAYER THE BREAD SMART: Don’t just slap everything on top—this sandwich needs structure. Start with a thin layer of yellow mustard on the bread, then spread the pimento cheese, followed by the cheddar-mayo mix. Press gently with a spatula to meld the layers before adding hot sauce. It keeps the sandwich from falling apart when you take a bite.
- USE MAYO SPARINGLY: I used to drown the cheddar in mayo, thinking more was better. Now I mix just 2 tablespoons per cup of grated cheese—enough to bind without making it soggy. If you’re worried about dryness, add a splash of hot sauce instead; it cuts through the richness and keeps things balanced.
- CHILL THE SPREAD BEFORE ASSEMBLING: This isn’t optional. Mix your cheddar and mayo, then pop it in the fridge for 20 minutes before spreading. Cold cheese melts cleaner, spreads smoother, and doesn’t turn the bread greasy. Trust me, your sandwich will hold together better—and taste sharper—if you skip the warm, gooey shortcut.
Creative variations of this recipe
Classic Tournament Twist
For that true Augusta National experience, add a layer of crispy fried onions between the bread and cheese spread. I like to use 1 cup frozen fried onions (like French's) heated in a dry skillet for 3-4 minutes—just until golden.
The onions add a sweet, crunchy contrast that mimics the club's signature touch. 🌟
Spicy Kick Version
Crank up the heat by swapping the hot sauce for 2 tbsp of Crystal Hot Sauce and adding 1 tsp smoked paprika to the cheese mix. For extra fire, fold in 1 tbsp of diced jalapeños—this version is perfect for those who love a bold, smoky heat.
Serve with extra pickles on the side.
Breakfast Style
Transform this into a breakfast sandwich by adding a fried egg on top of the cheese spread. Use 8-ounce eggs fried sunny-side-up in 2 tbsp butter—the runny yolk ties everything together beautifully. Add crispy bacon strips for a hearty, game-day breakfast that’s just as satisfying as the original.
Gluten-Free Adaptation
For a gluten-free version, use gluten-free sandwich bread—I recommend Schar Artisan or Canyon Bakehouse. The texture won’t be identical, but it holds up well to the creamy filling.
Brush with melted butter instead of toasting to keep the bread intact. The flavor stays rich and satisfying, just without the gluten.
Regional Variations
In South Carolina, swap the sharp cheddar for Colby Jack—it’s milder but adds a creamy texture. In Georgia, many locals use peanut butter as a substitute for mayo, creating a sweeter, nuttier twist. Both versions keep the same tangy, creamy essence but with a local flair.
Game Day Serving Ideas
For a crowd, assemble the sandwiches in a pullman loaf—slice it into thick rounds for easy serving. Pair with chilled sweet tea and a side of spicy potato chips for the ultimate Augusta National vibe.
For a fun touch, cut the sandwiches into mini triangles** and serve on a platter with toothpicks.
Nutrition facts
Frequently asked questions
Why does this recipe use sharp white cheddar instead of regular cheddar?
The sharp white cheddar is key for that authentic Augusta National tang! Its higher acidity cuts through the richness of the mayo and pimento, creating the signature balance of flavors. Pre-shredded cheese won't work because it contains anti-caking agents that make the spread gummy.
Can I make this sandwich ahead of time for game day?
Yes! Assemble the sandwiches and wrap them tightly in foil—they keep well for 3-4 days in the fridge. The flavors actually meld better overnight, making them perfect for tournament day. Just reheat in a 350°F oven for 5-10 minutes to restore crispiness.
What's the best bread choice if I don't have Texas toast?
Sourdough or a sturdy white sandwich bread work beautifully. Look for bread with a thick crust—it holds up better to the creamy filling. Avoid soft breads like brioche, as they'll get soggy. Toasting lightly first is crucial for structure.
How can I make this gluten-free without sacrificing texture?
Use a high-quality gluten-free sandwich bread like Schar Artisan or Canyon Bakehouse. Skip toasting and brush with melted butter instead—this keeps the bread intact. The flavor stays rich, though the texture will be slightly denser. Pair with gluten-free mustard for full authenticity.
What's the secret to getting the perfect cheesy spread consistency?
The spread should be thick but spreadable—like a cross between cream cheese and mayo. If it's too thick, add 1 tsp of milk or buttermilk to loosen it. Too thin? Add 1 tbsp of grated cheese and mix well. The ideal texture clings to the bread without dripping.