Tackling Augusta’s signature dish: What is the pimento cheese sandwich like?
It’s THE food choice of thousands of Masters patrons. But what is it, and what does it taste like? Don’t say Steve Carroll never does anything for you…
I’m instinctively suspicious about food I probably should google to find out what’s in it. You can’t come to the Masters, though, without sinking your teeth into the famed pimento cheese sandwich.
It’s as part of a visit to Augusta National as queuing in the gift shop, or having your photo taken at Amen Corner (practice rounds only, of course).
But though you’ll have read plenty about it, and probably seen a tweet from every reporter that’s ever managed to get onto the grounds of the Georgia course, please allow me to give you the benefit of my taste buds. My vote is the one that counts…
What is a pimento cheese sandwich?
There are a full list of ingredients on the back of this packaging that would probably take me about 500 words to write out. But these are the keys: Extra sharp cheddar cheese, Monterey Jack cheese, mayonnaise, cream cheese, pimentos, onion, salt, black pepper, garlic powder, cayenne pepper, on white bread.
That’s quite a lot going on, I think you’ll agree. Three types of cheese. A particularly sweet kind of chili pepper, and the prospect of a very creamy texture. You don’t expect it to be bland, that’s for sure.
What does the pimento cheese sandwich taste like?
Look, I’m no Jay Rayner so you’ll have to bear with me here. It is a curious sensation. It’s quite rich and then the tang of the pimento hits the back of the throat. It’s spicy, but it’s gentle – more of a warming sensation – rather than anything that’s hot. But it gives you a kick.
The white bread cushions the volume of that, but I couldn’t say I could separate the various cheeses. It’s certainly a heavy texture. It fills the bread.
Well, what’s the verdict?
The pimento cheese sandwich is marmite to quite a lot of patrons. Some of you would definitely find it an acquired taste. But I liked it. I eat a lot of cheese with chili anyway, so I’m used to a sharp sensation, and it’s quite a pleasant experience.
What’s even better is the price. You’ll only fork out $1.50 for it at a Masters concession stand. At that price, there is really not a whole lot that can go wrong.
What’s for sure is that if you ever find yourself on the grounds at Augusta National, you’re just compelled to give it a try.
Now have your say
Have you ever sampled the pimento cheese sandwich? What did you make of it? Let me know your thoughts by leaving me a comment on X.
Steve Carroll
A journalist for 25 years, Steve has been immersed in club golf for almost as long. A former club captain, he has passed the Level 3 Rules of Golf exam with distinction having attended the R&A's prestigious Tournament Administrators and Referees Seminar.
Steve has officiated at a host of high-profile tournaments, including Open Regional Qualifying, PGA Fourball Championship, English Men's Senior Amateur, and the North of England Amateur Championship. In 2023, he made his international debut as part of the team that refereed England vs Switzerland U16 girls.
A part of NCG's Top 100s panel, Steve has a particular love of links golf and is frantically trying to restore his single-figure handicap. He currently floats at around 11.
Steve plays at Close House, in Newcastle, and York GC, where he is a member of the club's matches and competitions committee and referees the annual 36-hole scratch York Rose Bowl.
Having studied history at Newcastle University, he became a journalist having passed his NTCJ exams at Darlington College of Technology.
What's in Steve's bag: TaylorMade Stealth 2 driver, 3-wood, and hybrids; TaylorMade Stealth 2 irons; TaylorMade Hi-Toe, Ping ChipR, Sik Putter.
