![\"Pimento\"](\"\/b\/imgs\/tapins\/pimento.gif\")
If you’re like me, you’ve got to have some food to eat while you’re watching sports. For instance, if I’m watching the Super Bowl, you can be sure there’s a plate of chicken wings in front of me with a tall glass of beer. Same for baseball. I’ll have hot dogs and peanuts with more beer (Mom, if you’re reading this, I’m not an alcoholic).<\/p>\n
The Masters is no different for me, except I drink good beer (I mean, c’mon, golf is a game of sophistication!). I always make pimento cheese sandwhiches and Arnold Palmers to drink while I’m watching the final round on Sunday. It helps me get into the tournament a little more. For those who aren’t in the know, Augusta National is infamous for keeping its recipe for pimento cheese sandwiches a secret. In April 2003, Golf Digest ran a small blurb detailing what Gourmet Magazine food editor Ruth Cousineau cooked up for their “own, improved version” of the pimento cheese sandwhich. It’s the recipe I follow and enjoy, so I thought I’d share it with you.
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Makes 2 sandwiches<\/p>\n
Ingredients<\/strong> Preparation<\/strong> Nutritional Information<\/strong> It’s a simple recipe and a great way to enjoy watching the Masters. Like I said earlier, I also have an Arnold Palmer to drink with that (half lemonade and half iced tea). I prefer pink lemonade instead of yellow, but whatever, it’s still good.<\/p>\n","protected":false},"excerpt":{"rendered":" Here’s a copycat recipe for Augusta National’s famed pimento-cheese sandwich to enjoy while watching the Masters.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[13],"tags":[],"class_list":["post-609","post","type-post","status-publish","format-standard","hentry","category-tap-ins"],"yoast_head":"\n
\n4 oz. extra-sharp Vermont white or yellow cheddar (1½ cups)
\n1.5 oz pimento – drained, finely chopped (¼ cup)
\n2 tablespoons mayonnaise
\n½ teaspoon hot pepper sauce
\nSalt to taste
\n4 slices of good whole-wheat bread
\n4 thin slices Vidalia or other sweet onion (optional)
\n1 cup watercress sprigs – tough stems discarded (optional)<\/p>\n
\nMash cheese pimento, mayonnaise and hot pepper sauce in small bowl with a fork until well combined. Season with salt to taste. Cover and chill 1 hour for flavors to blend. Spread pimento cheese evenly on bread. Top with onions and watercress sprigs (optional). Cut each sandwich and serve.<\/p>\n
\n556 calories per sandwich
\n35 g of fat (total)
\n12 g saturated fat
\n65 mg cholesterol
\n307 mg sodium
\n22 g protein<\/p>\n