The Masters’ Golf Tournament in Augusta, Georgia always makes me crave the pimiento cheese of my youth. It’s a Southern delicacy, and the Masters’ sells tasty pimiento cheese sandwiches wrapped in green wax paper.
Most pimiento recipes these days call for extra sharp cheddar cheese, but my mother L.J. made hers with Velveeta. Both versions are terrific.
The honey called for in this recipe is there to enhance the other flavors, not to make the pimiento cheese sweet. Try it and see!
Yield: 8 sandwiches
16 ounces extra sharp yellow cheddar or Velveeta, grated
2 jars of pimento, drained and chopped
8 tablespoons mayonnaise
1 1/2 – 2 teaspoons hot pepper sauce
1 teaspoon honey
1 teaspoon grated vidalia onion
salt to taste
16 slices of good whole-wheat or white bread
Mash cheese, pimento, mayonnaise, honey, grated onion, and hot pepper sauce in a small bowl with a fork until well combined. Season with salt to taste. Cover and chill 1 hour for flavors to blend.
Serve on two slices of bread (with crusts removed, if desired). For an authentic “Masters” touch, serve with a thin slice of sweet vidalia onion and a sprig of watercress on top.
This is also an excellent spread for crackers or a dip for vegetables.
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