A preliminary word about bread. For the Masters pimento sandwich, only white bread will do. You will notice that in some of the pictures below, the bread seems yellowish because it is Martin's Potato bread. I went to two supermarkets and neither had Wonder and Martin's potato bread is really soft with no strong flavor -- like fresh white bread (the buns make amazing burgers btw). Martin's would pass the test for any true white bread - you can't eat two slices alone in under a minute (it's a classic bar bet if you've never hear of this and no drinking allowed).
ABOUT MAKING SANDWICHES
Sandwiches, perhaps more than any other form of cooking, are not really about the recipe and exact amounts. There has to be a little feel and judgment as you go along. Unlike baking brioche or even making a basic Bolognese sauce, we've all eaten (and probably made quite a few) a million sandwiches and we know what we like. We do not need to be a slave to exact amounts a precise amounts, especially for a cheese sandwich. Taste the pimento cheese spread as you go and adjust accordingly.
The recipes below make 2-3 sandwiches.
We looked at the actual Masters ingredient list and tried to make the same.
That's about as easy as it gets for cooking. The trick is getting the creaminess without being soggy so that goes to your aforementioned sandwich making judgment. Add a bit more mayonnaise and heavy cream as necessary.
Of all the pimento sandwiches recipes out there, I didn't see any other recipes with the heavy cream. I tried with and without the heavy cream. One of the reasons for the heavy cream is that it lets you control the creaminess of the cheese spread. This is a place where you have to use your judgment.
Also, I wondered whether sitting in the plastic bags at the concession stand actually helped the sandwich (i.e. the moisture made the bred softer?). We tried this by putting some of the sandwiched in bags for a little while (about an hour) but it did not seem to make much of a difference. It did not make the sandwiches soggy or worse in any way. However, they did look kind of cool and could be fun if you are having a party.
Here's a file that you can print and cut into four if you are having a Masters gathering. You can put them in with a sandwich into a plastic sandwich bag and away you go.
THE QUICK & DIRTY
If even the simple recipe above seems too daunting, we also tried a quick and dirty version using pre-shredded cheese.
It's not that big of a spoiler to say the Quick and Dirty simply did not taste as good. Even if you added the heavy cream and hot sauce, it would be as good as the Replica version because of the cheese. There is something about the pre-shredded cheese that is just too dry. I don't know what they do to pre-shredded cheese but even when it is warmed up to room temperature, if doesn't really get as soft as it needs to be to make this sandwich satisfying.
If possible and with minimal extra effort, I strongly recommend the extra few steps required for the Replica version. It is worth it.
We did not stop here.
Next, we tried some variations and versions inspired by this classic sandwich. Could it be better? Augusta is not afraid of new technology so neither are we here at the Clubhouse Kitchen.