Better Than the Masters Grilled Pimento and Cheese

Last week the hubby and I had the privilege of attending the 77th Annual Augusta National  Masters Golf Tournament in Augusta, Georgia.  The most prestigious golf tournament in the world.   And I was there.  Oh I had a grand time too.  Nope, I don’t golf, but the hubby does and he wanted me to go with him.  So off we went.

There are many unwritten rules of the do’s and don’ts at this event.  They pride themselves on the efficiency of how the tournament is run.  It is, in fact, run with a pristine, somewhat archaic efficiency. There is an incredible swiftness in the way you can get in and out of the concession area.  You can choose from a multitude of “sandwiches” and beverages and other miscellaneous food items all for about $1.50 a piece.  Apparently their Pimento Cheese sandwiches are famous, or rather infamous.  But between you and me, skip it. Try the egg salad sandwich instead. That’s what I did.  I secretly heard the Pimento Cheese sandwich is rather, um, how can I put this in a nice way?  Disgusting.  

My tip to them would be to get out of the dark ages.  Upgrade those sandwiches with something a bit healthier, or at least use a whole grain bread.  Trust me, we won’t complain if the sandwich prices increase to $4.99.

Okay enough ranting on the food.  When we returned, I promised myself I would create a better, healthier Pimento Cheese sandwich.

I think my Grilled Pimento and Cheese is creamy and delicious and I know that you will too.

Pimento Cheese Collage

Better Than the Masters Grilled Pimento and Cheese
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 1
  • Two slices of your favorite bread
  • 1 tablespoon diced pimento
  • 1 Tablespoon Chobani Greek 0% Plain yogurt
  • 2 [url href=””]Mini Baby Bell[/url] White Cheddar rounds, shredded
  • 1 teaspoon thinly sliced green onion
  • pepper to taste
  • 1 tablespoon Light Mayo
  1. In a small bowl, combine the yogurt, shredded cheese, pimento, onion and pepper. Set aside
  2. Spread the light Mayo on each slice of bread..
  3. In a skillet set to medium-high, place the bread mayo side down on the skillet.
  4. Spread the cheese blend on each slice of bread.
  5. Cook until lightly browned, about 4 minutes.
  6. Flip the sandwich and continue cooking until the cheese melts, another 4 minutes.
  7. Serve immediately.
9 PP per serving

Oh my goodness!  It was so creamy and delicious.  My faint memory or a pimento cheese block my mother bought when we were kids certainly didn’t leave a lasting impression, but I guarantee you this one will.

Grilled Pimento & Cheese Recipe

It definitely has the yum-o factor.

Thanks for stopping by and have a great day.


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Better Than the Masters Grilled Pimento and Cheese — 3 Comments

  1. Marlene,
    What a great story!
    I love how, instead of re-creating the sandwich, you went beyond and made something even better. It looks great. Now one question–pimentos are those little red things in a jar on the grocery store shelf near the olives and capers, right? I’ve never seen them just by themselves, but I’ve never looked before.

    • Thank you Kirsten. So the hubby got to live his dream trip. To bad mine is to go to Spain. I don’t think I will see that in this lifetime.

  2. Pingback: National Grilled Cheese Sandwich Month: Best Grilled Cheese Recipes #DailyDishMagazine - Daily Dish with Foodie Friends Friday~Daily Dish with Foodie Friends Friday