Wednesday, April 20, 2011

Sandwich Review

Food Network Magazine had an entire page devoted to one pimiento cheese sandwich.
The $1.50 sandwich at the Masters Golf Tournament was so delicious, they rivaled Tiger Woods as the event's number one draw.  Article stated that the golf club is notoriously tight-lipped about its recipe, but chefs in Food Network Kitchens know how to make it.
I knew when I saw the picture, I had to try this one.


Ingredients:
Combine 2 cups grated extra-sharp yellow cheddar cheese, 1/2 cup mayo, 3 T chopped pimientos, t T grated onion, 1 Tsp yellow mustard and 1/8 tsp cayenne pepper.  Season with salt and black pepper.

The flavor of this sandwich was very good.  I have never used onion or mustard in my pimiento cheese recipe.  I use sweet pickle relish and the flavor/texture is very different.  I have been hooked on Bobby Deen's recipe since I tried it.

I was going to chill the mixture for lunch......but after I tasted it, I decided on a sandwich for breakfast...lol.  Guess you could call it brunch.

Easy to assemble, good flavor.....thumbs up! 

On another note....we had much thunder and lightning last night but major storm went around us. Many folks weren't as fortunate. 

13 comments:

tootie said...

I've made sandwiches with pimento cheese spread (pre-packaged from the grocery store), but I'd love to try this! Yum!

It's Just Dottie said...

I have made pimiento and cheesr since I was a teen I really like it . My favorite recipe is
By
The Houston Jr. League.
I has Pace Picante sauce in it.


Moredaddy's Pimiento Cheese

Recipe By : The Star of Texas Cookbook (Houston Junior League), p. 35
Serving Size : 1 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds sharp cheddar cheese -- grated
8 ounces diced pimientos -- drained
8 ounces Pace Picante Sauce
Freshly ground pepper
3 tablespoons mayonnaise

Combine cheese, pimientos, and picane sauce. Add pepper to taste. Add
mayonnaise and blend thoroughly. Store in refrigerator. This is quite
hot; use less picante sauce for a milder mixture. Yields 1 quart.

Lou's note: This was published in 1983. Pace now makes a mild picante
sauce that is not hot at all. In fact, I add a little Tabasco (but we
like it hot).

nanny said...

Oh Dottie this sounds delicious....I will try it next! thanks so much for the recipe

Jill from Killeny Glen said...

Can I say I have NEVER had Pimiento Spread before? It sounds good. IS THAT WHITE BREAD??? Oh how I love it but TRY not to buy it!!!!! I love bologna on white bread too...healthy huh?

nanny said...

Jill,sometimes you just have to splurge....ha
This time I bought Mrs Baird's whole grain white!
You really must try pimiento cheese....it's sooo good. I'd make B.Deen's over this one for a first timer....or Dottie's recipe!

T's Daily Treasures said...

I haven't had a pimento cheese sandwich in like forever. Wonder if my kids would even give it a try? Hope the weather has cleared over there. We never know what we will wake up to but they've said the dust could hang around for days. :/ I'm off to bed now. Goodnite! Tammy

Betsy from Tennessee said...

Yum, Nanny... I used to call that "Minter" Cheese... LOVE it. My Mom used to have a recipe for home-made pimento cheese --and I've never had any as good as hers. This one sounds wonderful though.
Hugs,
Betsy

grammy said...

Sounds yummy (o:
Loved seeing Trixy lead you on your fishing trip (o:

Tanna at The Brick Street Bungalow said...

That sounds like the perfect version to me!! Right down to a libral dose of cayenne!!

I'll be getting me some LM sugars tomorrow evening!!! Cannot wait!! Hope you and yours have a wonderful Easter, Nanny!! Hugs and blessings ~ tanna

Solar Powered said...

How does it compare to the bobby deen recipe? Looks yummy!

Betsy said...

Yum! I love a good sandwich!

Leontien said...

Yum Yum Yum! Almost anything with cheese is fine with me!

thanks
Leontien

Marguerite said...

I have to bring a sandwich platter for a baby shower and this is perfect! Thanks for the great recipe!