“The Masters pimento cheese must be the most famous sandwich in all of sport,” wrote journalist Andy Bull, and it was Nick Rango’s recipe for “the pȃte of the South” that made the Masters gallery snack iconic.
The pimento cheese Nick Rango sold from his store, Woodruff Drug in Aiken, South Carolina, was so famous that in the 1960s, Masters organizers dropped the husband-and-wife catering team they’d hired since the 1940s to make way for Rango’s. For 45 years, Rango and his two children, Billy and Stella, whipped up massive quantities of pimento cheese by hand to take to in Augusta every April.
More than 20 years ago, the Masters chose not to renew Rango’s contract; afterward he refused to share the recipe, taking its secret to his grave in 2015. Ted Godfrey, Rango’s replacement, claims that the missing ingredient in Rango’s pimento and cheese came to him in his sleep, as missing things tend to do. By the next year’s tournament, Godfrey had filled Rango’s shoes, and patrons were none the wiser. But Godfrey also withheld his recipe after the Masters replaced him with in-house catering in 2013.
When Rango lost the contract, the change of hands hardly registered with patrons, but when Godfrey lost the contract, patrons noticed—and so did the press. Wright Thompson, a writer for ESPN noticed, and he was directed to Godfrey, who spilled the beans. Thompson’s 2013 exposé—later known as “Pimento-Gate”—revealed a Masters’ operation that tournament organizers would’ve preferred stay shut. The episode, Thompson wrote, “left the Masters concessions staff trying—and failing, in a rare moment of fallibility—to recreate the same recipe that generations of golf fans have enjoyed.”
Admittedly, until the unlikely event that a Rango relative shares the original recipe, the best we have is an imitation of an approximation created by lifelong Masters patron and Augusta food blogger, Gina Dickson. Since her family moved to Augusta in the 1970s, Dickson estimates she’s been to no fewer than 25 Masters tournaments. A deft cook who’d eaten countless pimento cheese sandwiches dating back to the Rango era, Dickson says it took her several hours to reverse-engineer the ingredients and consistency. I recommend you add a grain of salt.
Masters Pimento Cheese Sandwich
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
4 ounces cream cheese
½ cup mayonnaise (“just don’t use Miracle Whip—that’s a Northern thing”)
4-ounce jar pimento peppers, drained and diced
1 tablespoon onion, very finely minced
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon black pepper
Combine all the ingredients in a medium bowl and mix until smooth and creamy. Refrigerate the mixture for at least an hour to allow it to become firm. Serve on white bread.