Creamy and spicy pimento cheese spread on crispy cheese toasts to make an elevated pimento cheese sandwich. Perfect snack to celebrate Spring events – the Masters, Mother’s Day, the Kentucky Derby.
The Masters Tournament is this week. It’s golf, I know. I think watching golf on TV is the perfect way to nap. My husband loves watching the Masters and Pimento Cheese, so this recipe is for him!
The Masters has some amazingly rich food traditions. The winner from the previous year picks the menu for the Champions dinner that kicks off the week. Sergio Garcia (who is super cute) picked a menu this year that honors his Spanish heritage this year.
Keeping with Southern tradition, the Masters sells inexpensive sandwiches to the crowds who gather to watch. (Anyone who can get us tickets, let me know!) The Pimento Cheese sandwich is $1.50 and the BBQ Sandwich is $3.00. They are pre-made that morning, there is no negotiation or frills and from what I hear, they are amazing.
The Masters kicks off the season of Pimento cheese in our house and it goes until the weather turns in the fall. It’s truly and spring-summer snack for our family.
For the Masters, I serve the pimento cheese on toasts. Toast because bread honors the tradition of the masters and I toast it because I love texture and you sure don’t get that from the Pimento cheese. So if you want to be Masters correct, serve it on untoasted white bread.
- 16 oz sharp cheddar cheese (just get a block, you will grate it)
- 1/2 small onion
- 1 jalapeno (2 if you like spicy spicy)
- 2 cloves garlic
- 1 tsp Worcestershire sauce
- 4 oz cream cheese (half a block)
- 6 tbsp mayonnaise
- 8 oz pimentos (2 of those little jars)
Grate the cheese. (I use my food processor and empty the cheese into a bowl. Then I use the same food processor bowl to complete the next steps.)
In your food processor using the basic blade, chop the onion, jalapeno and garlic until minced. Add the Worcestershire sauce, cream cheese and mayonnaise and process until combined.
Add the cheese into the food processor and the pimentos and run until combined and the cheese is the consistency you would like (I leave mine on the chunkier side.)