I Cracked the Code to the Masters’ Famous $1.50 Pimento Cheese Sandwich—Here’s the Secret Recipe

Every April, one of the most talked-about foods in America isn’t served at a trendy restaurant. It’s a simple pimento cheese sandwich at the Masters. Wrapped in green paper and priced at just $1.50, the sandwich has become as much a part of the tournament as the azaleas and the winning green jacket.

The History of the Masters’ Pimento Cheese Sandwich

First, a little backstory: Nick Rangos, a caterer from Aiken, South Carolina, made the first sandwiches for the event with his signature (and still secret) recipe and did so for 40 years. However, in 1998, the tournament changed vendors, much to the chagrin of the dip’s devotees. Now, the $1.50 sandwich is made in-house, but some who still crave the original insist the closest you can come is a recipe from a 2005 cookbook by the Junior League of Augusta.

What Makes It So Special?

Part of the appeal is just how unchanged it feels. For decades the Masters’ has kept its famously affordable menu largely intact. And the sandwich itself stays true to its roots, a creamy, tangy mix of cheese, mayonnaise, pimentos, and a few other grocery store ingredients, tucked between slices of soft white bread.

It’s Not Fancy, and That’s the Point.

At Augusta, the pimento cheese sandwich is less about innovation and more about tradition, a small but meaningful ritual that signals the start of spring for golf fans and players across the country.

What’s Actually in the Sandwich

Simple grocery store ingredients are all it takes to make the Masters’ pimento cheese at home. When coming up with my recipe, I opted to use the ingredients label that I found in a 2017 Country Living story as a jumping off point. This gave me a clear indication of what they put in the actual dip that they serve at the Masters’.

• Monterey Jack or Colby Jack
• Sharp Cheddar
• Cream Cheese
• Mayonnaise, preferably Dukes
• Diced pimentos
• White Onion
• Garlic powder
• Cayenne pepper
• White sandwich bread

A few notes:

• I couldn’t find Monterey Jack in my local market, so I opted to use Colby Jack.
• Always, ALWAYS, grate your own cheese. Don’t use packages of pre-grated cheese. Pre-grated cheese is coated in anti-caking agent like cellulose or starch that will give the finished dip a chalky taste.
• Allow the dip to sit for at least one hour before using it. This will give the flavors a chance to meld.
• If you prefer, you can grate the onion instead of dicing it, but go down to 3 tablespoons. I prefer it diced because I like the texture it adds.

How to Make the Masters’ Iconic Pimento Cheese