Masters Pimento Cheese Sandwich

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I’ve never been to the Masters (and have no plans to go anytime soon) but I know two things about pimiento cheese:

One old-school way to get the texture right was to put the cheese and the pimientos through a meat grinder. This is actually easier than hand grating the cheese – just put the grinder in the freezer for 15-30 minutes before you start so the cheese doesn’t get too warm.

The secret ingredient in some old recipes is a little bit of bourbon (maybe 1.5-2 tsp to 12-16 oz. cheese; really just a little). There’s a pimiento cheese with bourbon recipe in Kathleen Purvis’ book Bourbon: A Savor the South Cookbook and you can sometimes find them poking around the internet as well.

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