Pimento cheese sandwiches at The Masters break from tradition - CBS46 News

Pimento cheese sandwiches at The Masters break from tradition

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Augusta National and The Masters are steeped in history, but change is inevitable, and it often comes with controversy.

The Masters is a tradition like no other, except when it comes to pimento cheese.

"I'm a Southern boy, Lord knows. It's just been a staple of the South and their pimento cheese was made with really good cheese," said Augusta sandwich expert Ted Gregory.

Gregory is an Augusta restaurateur who prepared food for The Masters for almost 30 years.

Beginning in the wee hours every morning at a local high school kitchen - and working long hours to make sure patrons had fresh sandwiches all day long - a task that one year meant replicating the taste of the tournament's famous sandwiches after a change in management.

"It took us somewhere between I'd say six to nine months to come up with the exact right recipe," said Gregory. "Some of it was getting the correct cheese - and there are lots of manufactures of cheese - to what I call finding a secret ingredient that he put in there."

But in 2011, tradition went out the window and Gregory was shown the door.

Augusta National took its food prep in-house, but didn't have Gregory's recipe or the knack for making an excellent pimento cheese sandwich.

"There seems to be some conflict about the way the pimento cheese is spread, that it's not as even as it was on the bread, so the bread gets soggy," said Gregory.

Gregory has heard the complaints and said he'd come back if asked.

They may not taste the same, but some say pimento cheese at The Masters is a tradition unlike any other.

Gregory sells the original recipe at his restaurants.

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