Snacks
The Augusta National pimento cheese sandwich delivers crispy, toasted bites that taste like a slice of Southern tradition. This iconic recipe captures the sharp cheddar magic that makes it a tournament staple, with a perfect balance of spicy, tangy, and creamy flavors between every layer.
The secret lies in the bread—lightly toasted to a golden crisp—paired with a rich, well-seasoned pimento cheese that melts into every bite.
What sets this recipe apart is the attention to texture and flavor harmony. Sharp cheddar forms the base, while pimentos add a subtle heat and a pop of color. A touch of mayonnaise ensures the filling stays smooth and cohesive, while a pinch of cayenne keeps the heat just right.
The bread choice matters too—soft white or sourdough works best, lightly toasted to create that satisfying crunch.
Assembling these sandwiches is where the magic happens. Generously spread the pimento cheese on both slices of toasted bread, then press them together to create a sandwich that holds its shape while delivering maximum flavor in every bite.
The result? A sandwich that’s crispy on the outside, creamy and tangy on the inside, and packed with the bold, unmistakable taste of Augusta National’s culinary legacy.
Serve these sandwiches with a side of crisp pickles or a cold glass of sweet tea for the full Southern experience. Perfect for game day or a casual lunch, this recipe brings the essence of Augusta National to your kitchen—no green jacket required.
Ingredients for augusta national pimento cheese sandwich
Crispy toasted bread meets sharp cheddar magic—here’s everything you need for Augusta’s iconic sandwiches.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Pimento-Stuffed Green Olives 🫒 | ½ cup | Chopped, pitted, jarred |
| Mayonnaise 🥛 | ¼ cup | High-quality, full-fat |
| Cayenne Pepper 🌶️ | ¼ tsp | Adjust for desired heat |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For extra depth |
| White Bread 🍞 | 8 slices | Sourdough or Texas toast |
| Unsalted Butter 🧈 | 2 tbsp | For toasting bread |
| Garlic Powder 🧄 | ¼ tsp | Optional, for extra flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Crispy Fried Pickles 🥒 | ½ cup | For serving, optional |
The cheddar is non-negotiable here. Sharp white cheddar from a block (like Sharp Cheddar by Tillamook or Colby Jack) shreds best and melts perfectly. Skip the pre-shredded stuff—it gets gummy. The pimento-stuffed olives? Look for jarred ones at Trader Joe’s or Kroger—the ones packed in brine, not oil. Freshly ground black pepper and cayenne are where the magic happens; don’t skimp on either. For the bread, Texas toast or sourdough holds up best to toasting without burning.
No pimento olives? Diced roasted red peppers at half the amount work in a pinch, though they won’t have the same tang. Short on mayonnaise? Greek yogurt mixed with a dash of lemon juice gives a similar creaminess. The garlic powder is optional but adds a subtle depth—Penzeys or Trader Joe’s have great blends. For the bread, if you can’t find sourdough, white sandwich bread with a thick crust (like Wonder Bread) works fine. Toast it until it’s golden and just starting to crisp—don’t overdo it or it’ll turn to toast crumbs.
Pimento cheese keeps for 5 days in the fridge, sealed tight in a jar. The bread stays fresh for 2 days if wrapped in foil, but it’s best toasted fresh. For extra crispiness, toast the bread right before assembling. These sandwiches reheat poorly—they’re meant to be eaten fresh, crispy, and warm. If making ahead, keep the cheese and bread separate until serving. Serve with crispy fried pickles (or regular pickles if you’re skipping the fancy stuff) and a cold glass of sweet tea for the full Augusta experience.
Why You'll Love This Recipe
- Five-Ingredient Magic: Between us, this spread comes together with literally five ingredients—no fancy techniques, no last-minute grocery runs. I mix the sharp cheddar, chopped olives, mayo, and a pinch of cayenne right in my bowl while I’m waiting for toast to pop. Honestly, it’s the kind of recipe that makes me feel like I’m hosting a dinner party when I’m really just grabbing lunch between errands.
- Spicy-Sweet Crunch: That first bite? The briny pimento olives cut through the creamy cheese, and the cayenne gives it just enough kick to wake up your taste buds. I’ll be real—I double-check the pepper jar every time because the balance of tangy, spicy, and rich is ridiculously good. It’s the kind of flavor that lingers, making me want to eat it straight from the spoon.
- Tailgate-Ready Flex: This stuff doesn’t just work on sandwiches—it’s my go-to for game-day snacks, picnic spreads, or even stuffed into tortillas for a quick lunch. I’ve slathered it on crackers for a fancy charcuterie board, packed it in mason jars for my kids’ lunches, and yes, even used it as a dip for veggies when I’m craving something hearty but not heavy. It’s the ultimate crowd-pleaser that never feels like a chore to make.
- Budget-Friendly Staple: Sharp cheddar and mayo last for weeks in my fridge, and a can of pimento olives stretches across multiple batches. I’m not exaggerating—this recipe costs me pennies per serving, and the leftovers keep for days without getting soggy. It’s my secret weapon for feeding the family without breaking the bank, especially when I’m trying to stretch groceries further. Plus, the cayenne and black pepper are already in my spice drawer, so I’m not buying anything extra.
Step-by-step instructions for crispy Augusta National pimento cheese sandwiches
Here's how to build these legendary sandwiches with perfect texture and bold flavor every time!
Mix the Pimento Cheese Spread
In a medium bowl, combine the 1.5 cups shredded sharp white cheddar cheese with the 0.5 cup chopped pimento-stuffed green olives. I always use freshly shredded cheese from a block—it melts more smoothly than pre-shredded. Add the 0.25 cup mayonnaise, 0.25 tsp cayenne pepper, 0.25 tsp freshly ground black pepper, 0.25 tsp garlic powder, and 0.5 tsp salt. Mix everything together until you get a thick, creamy paste with even distribution of olives and peppers.
This is where the magic happens—the cayenne gives it that signature kick, while the olives add that briny depth Augusta fans love. Use a rubber spatula to scrape the bowl and make sure all the cheese is fully incorporated. If the mixture seems too thick, add a teaspoon of water to loosen it slightly. The spread should be thick enough to hold its shape but still spreadable.
Toast the Bread to Crispy Perfection
Melt the 2 tbsp unsalted butter in a large skillet over medium heat. You'll know it's ready when the butter foams and smells nutty. Add the 8 slices white bread and toast for 1-2 minutes per side until they're golden brown and crispy. I like to press down gently with a spatula during the first minute—this prevents the bread from curling and ensures even contact with the pan.
Don't walk away! Watch the bread carefully—it goes from perfect to burnt in seconds. The key is getting that beautiful toasted color without burning. Once both sides are crispy, transfer the toasted bread to a plate and keep it warm. The bread should be firm enough to hold up to the cheese but still soft enough to bite through easily.
Assemble the Sandwiches
Spread a generous layer of the pimento cheese mixture onto each slice of toasted bread. I use about 1-2 tablespoons per slice—enough to create a thick, flavorful filling. The cheese should be visible through the bread, giving you that classic Augusta look. Place the second slice of toast on top to create a sandwich, pressing down gently to help it hold together.
Here's the thing—don't be shy with the cheese. This isn't a diet sandwich! The flavor comes from that perfect balance of sharp cheddar, spicy olives, and just the right amount of heat. Cut each sandwich in half diagonally for that classic presentation. The crispy toast will hold up perfectly to the creamy filling, creating that satisfying contrast with every bite.
Serve with Crispy Fried Pickles
Arrange the sandwich halves on a serving platter and scatter the 0.5 cup crispy fried pickles around them. The pickles add that extra crunch and tangy contrast that takes these sandwiches to the next level. I like to serve them immediately while everything is still warm and crispy—this is when they taste their absolute best.
For that true Augusta experience, serve with a cold glass of sweet tea. The heat from the sandwiches and the sweetness of the tea create the perfect balance. These sandwiches are meant to be enjoyed fresh off the plate, with every bite delivering that perfect combination of crispy, creamy, and spicy flavors that make them legendary.
Pro Tips For Making Augusta National Pimento Cheese Sandwich
- GRATE THE CHEESE FRESH: I learned this the hard way—pre-shredded cheddar has anti-caking agents that make it gummy when mixed with mayo. Grab a box of sharp white chedddar, shave it yourself with a microplane or box grater, and pulse the olives in a food processor first for even distribution.
- PULSE THE OLIVES: Don’t just chop those pimento-stuffed olives—they’ll clump and look messy. Pulse them 3-4 times in a food processor until they’re finely minced but not paste. This keeps the texture smooth and lets the pimento flavor shine without chunks.
- SALT THE MAYO FIRST: The cheese will be salty enough on its own, so season the mayo with a full teaspoon of salt before mixing. This balances the sharpness of the cheddar and lets the cayenne and black pepper pop without overpowering the sandwich.
- LET IT REST: Mix the spread, slap it on bread, and resist the urge to eat it immediately. Give it 10 minutes to firm up in the fridge—this prevents a greasy, melty mess when you take that first bite. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this augusta national pimento cheese sandwich
Classic Pimento Cheese
The star of these sandwiches is the pimento cheese itself—a bold blend of sharp cheddar, briny olives, and just the right amount of heat. I always use Tillamook Sharp Cheddar for its perfect melt and tang.
The pimento-stuffed olives (from Trader Joe’s) add that signature briny kick, while the cayenne pepper keeps the heat balanced. For extra depth, I add a pinch of garlic powder—it’s subtle but makes a difference. This classic combo delivers that iconic Augusta National flavor in every bite. 🧀
Spicy Sriracha Mayo
If you want to kick things up a notch, swap out the mayo for a sriracha mayo twist. Mix ¼ cup mayonnaise with 1 tbsp sriracha and a splash of hot honey (about 1 tsp) for a sweet-spicy contrast.
This version adds a fiery punch that pairs perfectly with the sharp cheddar. I like to use Duke’s Sriracha for its bold, consistent heat. The honey balances the spice, making it smooth and addictive. 🌶️
Smoky Chipotle Cream Cheese
For a smoky, rich alternative, blend ½ cup cream cheese with 1 tbsp chipotle in adobo sauce (minced) and 1 tsp smoked paprika. This adds a deep, smoky flavor that complements the cheddar beautifully.
I use Philadelphia Cream Cheese for its smooth texture, and the chipotle gives it that authentic BBQ-inspired heat. Spread this on lightly toasted bread for a smoky twist that’s still creamy and satisfying. 🔥
Sweet & Tangy Pickle Relish
Add a tangy crunch by mixing ½ cup finely chopped dill pickles with 2 tbsp sweet pickle relish (like Heinz Sweet Gherkins) and a pinch of onion powder. This sweet-tangy spread adds a refreshing contrast to the rich cheese.
I love using this as a side spread or even mixing it into the pimento cheese for extra texture. The pickles cut through the fat, keeping every bite bright and crisp. 🥒
Honey Mustard Glaze
For a sweeter, smoother option, drizzle the assembled sandwiches with a honey mustard glaze. Mix 2 tbsp Dijon mustard with 1 tbsp honey and a splash of apple cider vinegar. Brush this lightly over the toasted bread before assembling for a glossy finish.
The honey balances the sharp cheddar, while the mustard adds a tangy depth. This glaze elevates the sandwich to a whole new level of deliciousness. 🍯
Nutrition facts
Frequently asked questions
Can I make pimento cheese ahead of time?
The filling keeps beautifully for 5 days in the fridge, sealed tightly in a jar. For best texture, let it sit at room temperature for 15-20 minutes before spreading—this helps the cheese soften slightly and makes it easier to work with. If storing longer than 5 days, freeze the mixture in 1-tablespoon portions for easy use in future sandwiches.
What's the best bread for these sandwiches?
Texas toast or sourdough work best—their sturdy texture holds up to the cheese without getting soggy. For extra crispiness, use white sandwich bread with a thick crust (like Wonder Bread). Avoid soft rolls or brioche—they'll turn mushy when toasted. The key is light toasting until golden brown, not burnt.
How do I adjust the heat level?
Start with the 0.25 tsp cayenne called for, then taste and adjust. For mild heat, reduce to 0.125 tsp or omit entirely. For extra spicy, add up to 0.5 tsp cayenne or a pinch of red pepper flakes. Pro tip: Add the cayenne gradually—you can always add more, but you can't take it out once it's mixed in!
Why does my pimento cheese get oily?
This happens when the cheese melts too much or when using pre-shredded cheese (which contains anti-caking agents). Use freshly shredded block cheese and keep everything cold until ready to assemble. If it gets too loose, chill the mixture for 30 minutes before spreading. For extra stability, add 1 tsp cornstarch to the cheese mixture.
Can I make this gluten-free?
Use gluten-free bread that's at least 1/4-inch thick (like Canyon Bakehouse or Schar brands). For the filling, all ingredients are naturally gluten-free. Toast the bread in butter as directed—just watch it closely as gluten-free bread burns faster. The texture will be slightly different but still delicious!