The Masters pimento cheese recipe is one of the most famous foods served at the Masters Golf Tournament in Augusta, Georgia. If you have ever attended the tournament, you know the simple white bread sandwich wrapped in green paper is almost as iconic as the green jacket.
After attending the Masters for more than 30 years, I have enjoyed this classic sandwich every single visit. This copycat Masters pimento cheese recipe recreates that creamy, tangy spread using sharp cheddar, Monterey Jack, cream cheese, and pimientos. It takes about 15 minutes to mix together and is perfect for a Masters watch party or a simple Southern-style lunch.
This is the best pimiento cheese I have ever eaten. it’s absolutely perfect.
— Angela A.
What Makes the Masters Pimento Cheese Sandwich So Famous
The Masters pimento cheese sandwich is one of the most iconic foods served at the Masters Golf Tournament in Augusta. For decades, golf fans walking the fairways of Augusta National have stopped at the concession stands to grab this simple but unforgettable sandwich.
What makes it special is its simplicity. The creamy pimento cheese spread is made with sharp cheddar, Monterey Jack, cream cheese, mayonnaise, and diced pimientos, then served between two slices of soft white bread. No fancy ingredients. Just a smooth, cheesy spread that has become a tournament tradition.
For many fans, enjoying a pimento cheese sandwich is part of the full Masters experience. Along with egg salad sandwiches and chicken salad sandwiches, it is one of the classic items that make Augusta’s concession stands so memorable. If you enjoy learning about the traditions behind the food, take a look at the History of Masters Golf Tournament Concession Stand Food to see how these simple menu items became legendary among golf fans.
Ingredients In Masters Pimento Cheese Sandwich Recipe
Here’s a quick overview of the key ingredients for this pimento cheese sandwich recipe. For the full list of ingredients and exact measurements, check the recipe card at the bottom of this post.
- Sharp Cheddar, Monterey Jack & Cream Cheese – The perfect combination for a rich, creamy texture. When shopping, opt for high-quality blocks of cheese and grate them yourself for the best consistency. Cream cheese should be full-fat for optimal flavor.
- Mayonnaise – Duke’s is the preferred choice for authenticity. Look for it in the condiments aisle; if unavailable, a high-quality, tangy mayonnaise works best.
- Diced Pimentos – The star ingredient! Found in small glass jars, usually diced and packed in brine. Check the canned vegetable or pickle section at your grocery store.
- Garlic Powder: Choose high-quality spices with no additives for the best taste.
- Onion: The key is to dice the onions super fine or grate it with a small grater.
- Paprika – Adds subtle sweetness and color.
- Salt & Pepper: You only need a pinch.
- Bread: Only use white bread slices if you want it authentic to the Masters.
Best Mayonnaise for Authentic Masters Flavor
Mayonnaise: Southerners are passionate about their mayonnaise. The ingredients on the sandwich bag did not name any specific mayo. However, because of the type of oil and other ingredients, they most likely use an excellent quality mayo such as Duke’s Real Mayonnaise. I also suggest using Duke’s Mayo if you want to make an authentic southern-style Masters Egg Salad Sandwich or the Masters Chicken Salad Sandwich.
Tips for the Best Masters Pimento Cheese Recipe
This copycat Masters pimento cheese recipe recreates the creamy, simple sandwich that golf fans love at the Masters Golf Tournament. The secret is keeping the ingredients classic and letting the cheese mixture stay smooth and spreadable. These simple tips will help you get that authentic Augusta style flavor at home.
Let it chill
For the best flavor and texture, refrigerate the pimento cheese for about an hour before making the sandwiches. Chilling allows the flavors to blend and makes the spread easier to work with.
Use a good Southern style mayonnaise
Mayonnaise plays a big role in the flavor and creaminess of the spread. Many Southern cooks prefer Duke’s mayonnaise for pimento cheese because of its rich flavor and smooth texture.
Serve it on soft white bread
The traditional Masters sandwich is served on plain white sandwich bread. The soft bread keeps the focus on the creamy pimento cheese filling, just like the famous concession stand version.
How To Make A Masters Pimento Cheese Recipe
Creating the perfect Masters sandwich is simple. Follow these easy steps to make your own Masters pimento cheese at home.
Mix The Base
Place all the ingredients except the diced pimentos into a medium-sized bowl. Mix with a large wooden spoon until the pimento spread is smooth and creamy.
Next, drain the pimentos in a fine mesh strainer. Discard the juice.
Pro Tip: The Masters’ spread is smooth, so allow cream cheese to soften before mixing with other cheeses.
Add The Pimentos and Stir Well
Carefully fold in the drained pimentos into the cheese mixture. Using a large spoon gently stir in the pimento until the mixture is smooth and creamy.
Assembling Pimento Cheese Sandwiches
🔑 OK, I’m giving you the key to make the most authentic Masters Golf Tournament pimento cheese sandwiches. The pimento cheese spread must be served between two slices of fresh, soft white bread.
- Lay two slices of bread on your cutting board. Scoop 1/3 cup of the pimento cheese onto the slice of white bread.
- Using the back of your spoon or a butter knife, spread the pimento cheese evenly over the bread slices up to the edges of the crust.
- Cut the sandwich in half to form two triangles.
- Place the sandwich in a green wrapper. I like to use these green sandwich bags. Again, the green bag makes it authentic.
Masters Pimento Cheese Sandwich Questions
Can you buy Masters pimento cheese outside the tournament?
The original sandwich is only sold during the Masters Golf Tournament at Augusta National. That is why many fans recreate it at home using copycat recipes like this one.
How much does the pimento cheese sandwich cost?
One of the unique traditions of the Masters Golf Tournament is its affordable concession stand prices. The famous pimento cheese sandwich costs $1.50, making it one of the most popular and budget-friendly foods at Augusta National.
Why did the Masters change the pimento cheese recipe?
For over 40 years, Nick Rangos, a Aiken, South Carolina caterer, supplied Augusta National with its pimento cheese spread. However, in 1998, the club switched vendors, hiring local fried chicken chain Wife Saver to take over production. The transition didn’t go smoothly, Rangos refused to share his secret recipe, forcing the new vendor to attempt to recreate it. Eventually, after reverse-engineering a frozen batch of the original spread, Wife Saver’s owner, Mr. Godfrey, was able to match the original flavor.
Even still, Augusta National later moved pimento cheese production in-house, and many longtime fans, including myself, will tell you that the current version just doesn’t quite taste the same as the original. While still delicious, there’s something about that classic Masters pimento cheese that feels irreplaceable.
Masters Party Food Menu
If you are hosting a Masters viewing party, this pimento cheese sandwich pairs perfectly with other classic Augusta inspired foods. Host a great party using this Masters Party Food Menu recipes and fun golf-themed party supplies.
Masters Pimento Cheese Recipe
Ingredients
- 4 oz cream cheese, softened to room temperature
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup mayonnaise
- 1 teaspoon onion, very finely minced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz jar pimientos, small diced in jar, drained
- 16 slices white bread
Instructions
Making Pimento Cheese Spread
- Take the cream cheese out of the fridge and place it on your kitchen counter to bring it to room temperature. The cream cheese needs to be soft at room temperature, so your spread will be creamy without lumps.4 oz cream cheese
- Place all the ingredients except the diced pimentos into a medium size bowl.2 cups sharp cheddar cheese, 1 cup Monterey Jack cheese, 1/2 cup mayonnaise, 1 teaspoon onion, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Mix with a large wooden spoon until the pimento spread is smooth and creamy.
- Next, drain the pimentos in a fine mesh strainer. Discard the juice.4 oz jar pimientos
- Using a large spoon gently fold in the drained pimentos into the cheese mixture until it is creamy and smooth.
Assembling The Sandwich
- Lay two slices of bread on your cutting board. Scoop 1/3 cup of the room temperature pimento cheese onto the slice of white bread.16 slices white bread
- Using the back of your spoon or a butter knife, spread the pimento cheese evenly over the bread slices up to the edges of the crust.
- Cut the sandwich in half to form two triangles.
- Place the sandwich in a green wrapper. I like to use these green sandwich bags. Again, the green bag makes it authentic.
Gina’s Notes and Tips
- Use the right mayonnaise: I have gone word by word and compared the mayo used in the Masters’ pimento cheese and I believe Southerners’ beloved Duke’s Real Mayonnaise is your best choice.
- Choose the right bread: Traditional Masters sandwiches are served on soft, fluffy white bread.
- Let it chill: For the best flavor, refrigerate your pimento cheese sandwich spread for at least an hour before serving.
- Storage & Make-Ahead Instructions: Store leftovers in an airtight container in the refrigerator for up to a week. If making ahead, you can freeze pimento cheese sandwiches by wrapping them individually in plastic wrap and thawing them in the fridge overnight before serving.
the Masters pimento cheese does not use Duke’s mayo. On the ingredient list on the wrapper, the mayo has lemon juice in it. Dukes does not have lemon juice as its acid. it has vinegar.
Not if you’re looking at the same wrapper I am on this page. The Mayo listed on the wrapper has vinegar, not lemon juice. Could be Duke’s, could also be a restaurant brand.
No self-respecting Southerner would EVER use anything but Dukes Mayonnaise. The taste and texture is NOT like Hellman’s and obvious in a New York Second. I suggest anyone who is trying to brake the recipe go back and try the recipe with Dukes and then let a Southerner try it. I bet they will call it “perfect.”
William
I 100 % agree with you, William. Love my Dukes mayo! This is a copycat recipe though. The original recipe from Wife Savers is lost, and others have tried to copy and serve it at masters for years. On the National’s wrapper ingredients list in 2014, they list the following for the mayo in the sandwich: soybean oil, distilled vinegar, egg yolks, water, sugar, salt, calcium disodium EDTA, and natural flavoring. Glancing on the Dukes ingredients = soybean oil, egg yolks, water distilled, cider vinegar, salt oleoresin, EDTA (protects flavor) Bit different but…… who knows.
Looking at a wrapper from 2000 which would be the Wife Savers recipe, the Mayo portion has Soybean oil, Water, Whole Eggs, Vinegar, Egg Yolks, Salt, Sugar, Lemon Juice Concentrate, Natural Flavor, Calcium Disodium EDTA (To Protect Flavor), Paprika.
If Wife Savers nailed the Rangos version after they figured it out based on the frozen batch, then everything people are putting out there today is inaccurate. Going off the 2000 wrapper, they list American Cheese and Swiss Cheese. There’s no mention of Cheddar, Monterey Jack, Onion, Garlic Powder, Cayenne, Salt, or Black Pepper.
The reason my recipe is different is that I have a 2016 wrapper in my boxes of Master memorabilia along with pictures of the wrapper. Honestly, the flavor and texture were much better when I went to the tournament in the 70s and 80s as a kid. I would love to challenge the National to bring back the traditional recipe. Mass production has definitely changed a classic tradition. However, we must factor in 75% of the taste of their beloved pimento cheese sandwich is really about the ambiance of eating it at Augusta National.
Hey Kelley,
I’m writing an article on the pimento cheese sandwich for Gastro Obscura, and I’ve interviewed Gina and will be featuring her recipe in the article. I wanted to ask a couple quick questions:
1. Have you eaten a pimento cheese at the Masters? If so, what year/s?
2. Does this recipe (assuming you made and tried it) taste similar to the one you remembered eating at the Masters?
Feel free to shoot me an email. Thanks!
Luke
Your recipe looks great! Thank you, I’m copying it right now.
Thanks, I hope you enjoy it. It’s a classic just like the Augusta National.
Hey BBJ,
I’m writing an article on the pimento cheese sandwich for Gastro Obscura, and I’ve interviewed Gina and will be featuring her recipe in the article. I wanted to ask you a couple quick questions:
1. Have you eaten a pimento cheese at the Masters? If so, what year/s?
2. Does this recipe (assuming you made and tried it) taste similar to the one you remembered eating at the Masters?
Feel free to shoot me an email. Thanks!
Luke
Pimento juice or no
If you’re pimentos have a lot of juice I would say yes. But I wouldn’t worry about getting it completely drained. The Augusta National’s is very creamy so a good bit of mayo and juice won’t hurt achieving this
Hi Lauren!
I’m writing an article on the pimento cheese sandwich for Gastro Obscura, and I’ve interviewed Gina and will be featuring her recipe in the article. I wanted to ask a couple quick questions:
1. Have you eaten a pimento cheese at the Masters? If so, what year/s?
2. Does this recipe (assuming you made and tried it) taste similar to the one you remembered eating at the Masters?
Feel free to shoot me an email. Thanks!
Luke
What type of Swiss Cheese? How do you define Swiss cheese? Is that a type of cheese in USA or is that cheese with holes in? You surely don’t mean cheese from Switzerland, they have more than one type.
I wish I had access to cheese made in Switzerland! I did mean the kind you get inexpensively at the US grocery with holes in it. aka ~ the mouse cheese ;)
I haven’t been to The Masters to see how this compares, but this recipe tastes absolutely delicious!! And it’s the only recipe I have found that follows the actual ingredients listed on the real Masters packaging. Thank you to the author for doing the research!
You are welcome! I have grown up in Augusta and we love sharing our beautiful golf tournament with the world, including a little bit of yummy food for those that can not get to the tournament.
Probably the best Pimento Cheese I’ve ever tasted.
I’ve tried so many recipes in search of the one that most appeals to me….and this is IT!
Thanks for the history and the recipe.
Look forward to enjoying for many years to come.
Thank you so much! This means a lot to me. I have one thing that I like to do to spice it up. Have you had the pimento cheese with jalapenos? I can my own sweet and spicy jalapenos called Cowboy Candy. I add two or three tablespoons of diced cowboy candy to my batch of pimento cheese and it becomes addictive. lol
recipe for cowboy candy please!
Here is the recipe for the Cowboy Candy. It’s great poured over a block of cream cheese for a cracker dip too!
Someone commented about Swiss cheese but I do not see it in the above recipe…..please help
I just looked at the green wrapper bag from a pimiento cheese sandwich I got at the Masters last week. There is defiantly no swiss cheese in the ingredients.
I’ve never been to The Masters, but this pimento cheese recipe is delicious! Great flavor, and just a hint of heat to intensify everything. No wonder people got upset when they changed the recipe!
I’m glad you enjoyed it. Try some of my Cowboy Candy chopped up in there. It makes a great spicy Pimento Cheese. The Masters is all about traditions, and to the patrons, that includes the concession stands. :)
Can I mix this up the day before?
Susan, absolutely it can be mixed up the day before. Just keep in an airtight container in the fridge. Augusta National has so many sandwiches sold each day that they make the sandwiches up ahead and keep them ready to be taken to each concession stand. I think this is a key as to why they are so good. The white bread stays soft from the spread. They keep them individually wrapped in their green wrappers.
onion powder or dried minced onions? thanks!!
Hey David, The Masters has “onions” on their ingredient list. You can not see or taste fresh onions when you eat the pimento cheese so I suggest slicing it really thin and then chop into small pieces. Make it a few hours before you plan on eating it so the fresh onion will infuse throughout the spread.
You don’t have to chop the onion..on the finest part of your grater..grate the onion and just use the juices from it. Been making mine like this for years(it’s my secret ingredient..lol).. everyone love it!
Oh my goodness, Janice, what a great idea! This would also work for some of my other recipes that I serve to my “onion texture hater” family members. I tried to hide onions from one of my 6 kids for years. Even as an adult, he still swears he can feel them in my chili no matter how small I cut them. Thanks for sharing!
Gina, thank you very much, I really appreciate being able to share all your recipes and tips.
Thanks, Martha. I’m always looking for new idea for recipes to try, so let me know if you have something.
Being there is part of the recipe…
Adrienne, you are absolutely right! I need to add this to the recipe card.
I am in the process of making this recipe and am so disappointed. As of now, using the measurements shown, I have a congealed glob of cheese that is impossible to mix. for the 1x recipe, was I really supposed to use TWO cups of sharp yellow cheddar (which I grated myself)? I am going to add more cream cheese to try to ‘save’ it. Wish me luck! I’m curious about the pimentos. I could not find a 4 oz jar. I bought a 12 oz jar that is packed in oil. Did you also use pimentos packed in oil? I’m not even sure thre are any other kinds of pimentos but thought I’d ask. Can you name a particular brand?
humm, I have never seen in our grocery pimentos packed in oil. I would definitely rinse them off. As I showed in the step-by-step pictures, it is very important to drain the pimentos. Also, if step #2 is not followed you will have a huge lumpy mess. (Take the cream cheese out of the fridge and place it on your kitchen counter to bring it to room temperature. The cream cheese needs to be soft at room temperature so your spread will be creamy without lumps.)
Hi Gina! My husband loves pimento cheese and for the Master’s, we are having a taste of the Master’s cook off party. I am using your recipe while he found one with blue cheese. He is working on his now, but has tasted mine and said it will be hard to beat! I also made your egg salad recipe and it’s delicious! Thank you for the wonderful recipes!
Please share pictures! email me at [email protected] or tag me on instagram with them. @intentionalhospitality Also, next time y’all are hungry for pinento cheese try my Spicy Pimento Cheese Recipe. I use pepper jack cheese and my spicy cowboy candy in it. Happy Masters Sunday!
Really yummy, but doesn’t need any salt at all. My family found it alittle salty as sandwich. It was better on a cracker or dip with veggies. When I remake next year, I will omit salt
I make the recipe as close to taste at the Masters. However, I agree for some people less salt might be good.
Great recipe with a little kick!
Thanks Dianne! Glad you enjoyed it.
As a Northerner I’ve never heard about pimento cheese until learning it was a Masters food staple. I tried a couple store bought ones and they were disgusting. I thought this cant possibly be what they’re eating. I ordered the official Masters pimento cheese from Goldbelly and it was delicious. Expensive but delicious. I found this recipe and the ingredients are the same. Its soo good. I’ve made 2 batches so far. Save yourself the money and just make this. Also, let it sit in the fridge for 24 hours before eating for the best taste and consistency!
I grew up as a child in Indiana and had not heard of it either. We had ham salad, which was ground up bologna with Miracle Whip not mayonnaise and sweet pickle relish. I must say, I’m a pimento cheese lover now especially my Spicy Pimento Cheese RecipeBest Spicy Pimento Cheese Recipe.
Wow! This was my first attempt and was glorious! My first time at the Master’s this year and I must say…this is spot on! Made homemade wheat. Will make my sandwich bread and try on that!
Gina, ciao, bella!
Wasn’t it almost magical when you were on the course! The beauty and the peacefulness are hard to describe. I was there on Monday during the eclipse, and it was definitely a once in a lifetime event! So glad you enjoyed the recipe.
For the most part I follow this recipe EXCEPT: Duke’s mayo does seem to be the “right” mayo, but I also add a Tablespoon of lemon juice. I cream the mayo, lemon juice, onion, and room temp cream cheese till smooth first. I dry blend the cheeses and spices together, I add 1 teaspoon smoked paprika. Then blend in the “wet” with a wooden spoon. Since pimentos seemed imposable to find during the pandemic, I switched to chopping up Trader Joe’s roasted red peppers from a jar. I know the recipe is going for “authentic” but in side-by-side batches, my little touches won.
Hey Mac, thanks for sharing. I also really like the Trader Joes pimentos, they have better flavor than most jared kind. You are right this recipe focuses on authentic copycat but I do like your twists you added to the recipe. I would love to have you join our VIP Recipe Testers Group. Learn More
I’m interested but do I understand correctly that it makes 4 sandwiches and 1/2 a sandwich is a serving?
Robin, you are right it’s a bit confusing. I fixed it in the recipe card. I figure one half cup per two slices of bread to make a sandwich. So this recipe makes eight 1/2 cup servings or eight sandwiches. If you are using it as a dip or topping on a hamburger figure less per serving.
Fantastic – Improved what I had been making for years by a factor of about 10!! And, BTW – I think Dukes is okay but not the one and only as many note in this…
Thanks for sharing your thoughts Bill, happy you enjoyed it. I grew up on “gasp!” Miracle Whip. So real mayo was a wonderful discovery for me.
I have been looking for this recipe, my mom used to make these sandwiches and as a kid I didn’t care how they were made, just that they were made. This recipe brings back such good memories. I will keep this recipe in a safe place and make it many, many times, and pass it on to the young ones. thanks
Paulette, Your comment makes me so happy! I love that you want to pass down such sweet memories to the kids!
This is the best pimiento cheese I have ever eaten. it’s absolutely perfect.
Thanks for sharing Angela. I added your comment as a star review at the top of the post!
this is very good and it makes a lot. the only thing different I did was add a Tblsp. of dry sherry. I put that in all pimento cheese recipes. I used extra sharp cheese, but next time I’ll use sharp like the recipe called for. Extra sharp made it a little too rich. thanks for recipe!
Grace, I have never thought of adding sherry but it sounds like a really good idea.
I think I’ve used this recipe previously, but just want to make sure it’s the same one. Did your recipe used to include a write-up of how you saved the bag from the master’s and read the ingredients to recreate your recipe? If so I remember loving your recipe and just want to make sure I’m using the right one ahead of this weekend! Thanks!
Yes, AJ I did save the bags over the years. Funny thing is these new green bags are compostable and sort of fall apart after I have them in a box for a few years. :) I talk about saving the bags in my Masters Egg Salad Recipe post.
Yep, that’s the blurb I was thinking of. Must have gone through your other recipes and mixed up the write-ups! Anyway, great recipe! Had to make sure I has the right one!