The famous Masters sandwiches are easy to make

MCCLATCHY-TRIBUNE NEWS SERVICEMarch 26, 2014 

The pimiento cheese sandwich.

MCT

The Masters Tournament in Augusta, Ga., (April 7-13 this year) is one cheesy place.

The first time my husband, Roy, and I went to the famed golf event, we fell in love. Not with each other - we did that a couple of decades ago - but with those oh-so-famous and oh-so-delicious pimiento cheese and egg salad sandwiches on white bread for which the Masters have become so renowned.

Wrapped in a clear green cellophane-type wrapper - a hat tip to the tournament's famous green jackets - the sandwiches are made daily for the world's best known golf tournament. They're fresh and just plain wonderful. Plus, they're dirt cheap. At a place where tickets can cost a mortgage payment or two or three, these white-bread wonders cost a paltry $1.50 each.

Two of these recipes call for Duke's Mayonnaise, a southern favorite. It has no added sugar and so has a less sweet taste than other mayonnaises.

If you can't find Duke's and still want that flavor, look at the ingredients labels on other products.

KISSIN' COUSIN TO THE MASTERS EGG SALAD SANDWICH

6 hard-boiled eggs, shells removed

1/3 cup or slightly more, to taste, of Duke's Mayonnaise

3/4 teaspoon yellow mustard

Salt and pepper to taste

Chop the eggs in a large bowl until just slightly chunky.

Add remaining ingredients and stir well. Serve on white bread.

MISS MARYNELLE'S MASTERFUL PIMIENTO CHEESE SANDWICH

16-ounce block sharp cheddar cheese

1 4-ounce jar of chopped pimientos

Salt and cracked pepper to taste

Duke's Mayonnaise

White bread

Grate cheddar cheese into a large bowl. Add chopped pimientos (for more pimiento flavor, use 8-ounce jar instead of 4-ounce jar). Add 1 to 2 teaspoons of mayonnaise to mix and stir well.

Continue adding mayonnaise one teaspoon at a time until the mixture is of the consistency you like. Serve on white bread.

PIMIENTO SANDWICHES WITH CRUMBLED BACON

This recipe works well with rye bread.

1 pound sharp cheddar cheese

4 slices bacon, cooked crisp and crumbled

1 cup finely chopped pecans

1 to 2 teaspoons Worcestershire sauce

1 2-ounce jar pimiento-stuffed olives, chopped

Finely chopped onion to taste

Mayonnaise

Mix all ingredients together with enough mayonnaise to spread; start with 1 to 2 teaspoons and work from there.

Spread on rye bread and broil for a minute or two.

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