An Augusta National Pimento cheese sandwich. They’re as much a part of Augusta National as Magnolia Lane, Amen Corner, or a Masters member green jacket.
Pimento cheese has been a delicacy in the southern states of the US since pimentos were first harvested in the early 1930s, and about the time of the first Masters Invitational in 1934.
Pimento cheese became so popular in the South because it didn’t spoil at room temperature, making it easy to pack into lunchboxes, particularly for textile workers. It also became a fashionable sandwich in the eating rooms in factories and offices.
The Augusta National Pimento Cheese sandwich – Love ’em or loeath ’em
Up until 15-years ago, the Augusta National Pimento Cheese sandwich was prepared off-course by a caterer named Nick Rangos, who lived in closeby Aitken, South Carolina.
Then in 2007, Augusta National switched vendors and handed the role of making the Pimento Cheese sandwich to Ted Godfrey, who owns the local Wife Saver Restaurant located about three miles to the northeast along the same Washington Road from Augusta National.
It’s understood Godfrey tried over 30 different cheeses before he finally got the Pimento Cheese to taste correct thus allowing the golf club’s food and beverage organisers to approve of the new arrangement.
No one is sure when the Pimento Cheese sandwich first appeared at the Masters but the great thing is that they’re still only $1.50 each.
It doesn’t matter if you’re a member, a player or a patron as unwrapping the Augusta coloured green plastic bag containing a Pimento Cheese sandwich is a ‘must try’ custom for anyone making their maiden Masters appearance.
Whether or not you get to finish the sandwich or you line up for a second sandwich in the days ahead or the years to come is another matter.
GolfByTourMiss spoke to a handful of players, including former Augusta champions, to ask them whether or not they like eating an Augusta National Pimento Cheese sandwich.
BUBBA WATSON – Winner 2012 & 2014
“Love them. I’m a real fan.”
ADAM SCOTT – Winner 2013
“I tried one when I first played the Masters, but the jury’s still out (smiling)”
PATRICK REED – Winner 2018
“I’ll have one, but only once a year.”
TYRRELL HATTON – Making sixth appearance with best finish T18th last year.
“No, not a fan. Won’t go near them”.
TOMMY FLEETWOOD – Making sixth appearance with best of T17th 2018
“No (smiling). I like the ham-and-cheese and I also like the classic chicken and I think there is an Augusta Club sandwich, and I like that one, too”.
JASON KOKRAK – Canadian and teeing-up in third Masters & best of T21st a year ago.
“I like Pimento sandwiches but I prefer the egg salad sandwich”.
XANDER SCHAUFFLE – 2021 Olympic Gold Medal champion
“It all depends on my mood. They’re not my favourite item to eat but they’re not all that bad”.
KEVIN NA – Ten Masters appearances best of T12th in 2010, 2012 & 2015
“I am a fan but I could not eat them every day. I’ll eat one, just to do it (smiling)”.
PAUL CASEY – Fifteen Masters best of T4th 2016
Egg salad for me. I don’t do Pimento Cheese. They’re just a bit harsh (smiling)”.
MARK LEISHMAN – Nine Masters with a best of T4 in 2013
“Yes, don’t mind them. Really like them”.
CAM SMITH – Joint Masters runner-up in 2020
“No, I’m not a Pimento cheese person but I would probably eat more other sandwiches there at Augusta than I would eat for the rest of the year”.
ROBERT MACINTYRE – Making his second Masters appearance
“Never tried them. I’ve actually not had anything to eat in the clubhouse. My mum made me cheese and ham sandwiches last year, so I was stocked up”.
SEAMUS POWER – Making maiden Masters appearance but has been six times prior visits to Augusta as a patron.
“I was expecting more from them, to be honest, I had heard so much about them. It was fine, it’s nice but a pimento cheese sandwich is not really my thing even though I’ve had one every time I was at the Masters. You kind of feel like you have to when you are there.
“I just think it’s great with the prices of food and drink on-site, I know tickets are so hard to come by and expensive but it’s great that at least inside the grounds they give patrons a break with the prices, it’s a nice touch”.
There you have it 13 players asked whether or not they enjoy sinking their teeth in an Augusta Pimento Cheese sandwich and I think I could just four you kind of said, ‘yes’.
I recall asking selecting an Augusta Pimento Cheese sandwich on my first visit to the Masters in 1995. I recall not finishing he sandwich and have not sought one since!
