Three delicious sandwich recipes made famous at the Masters Tournament at Augusta National Golf Club

The Masters Tournament is known for their favorite sandwiches.

The best and easiest pimento cheese sandwich ready to eat in 10 minutes

The Masters Tournament at Augusta National Golf Club is known for their famous sandwiches. The first is the pimento cheese. 

The Pimento Cheese Sandwich
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Eight ounces of cheddar cheese (preferably freshly-grated)
1/2 cup cream cheese (softened)
1/2 cup of pimento or red pepper (finely diced and squeezed)
3 T. favorite mayonnaise (or substitute avocado)
1/2 tsp. red pepper flakes
Kosher salt/pepper to taste
Mix all ingredients and spread onto your favorite bread. Serves four.

Classic egg salad sandwich

Add some dill for freshness

Another Augusta classic is the egg salad sandwich. It's  traditional egg salad with fresh dill. 

Classic Egg Salad Sandwich

Eight eggs boiled (for the perfect boil, place eggs in pot covered in water. Bring to a boil. Turn the burner off. Let sit for exactly 14 minutes. Cool down with water. Peel).
1/2 cup mayo (again, you may substitute avocado)
2 celery stalks (finely chopped)
1/4 cup sweet onion (finely chopped)
2 tsp. fresh dill (finely chopped)
1 tsp. mustard
Hint of ground pepper
Dash of smoked paprika
After the eggs are boiled and cool, separate the yolk from the white. Mix the yolk, mayonnaise, mustard, pepper, and paprika. Add the whites, onion, celery, and dill. 
Once tossed together, spoon onto your favorite bread and serve. Makes four sandwiches. 

Mix together the wonderful chicken salad ingredients

Roasted chicken has more flavor than poached chicken

The last of three sandwiches for the Masters Tournament roundup is the chicken salad sandwich. This is California chicken salad which is sweeter than the traditional chicken salad. It's more sweet and savory. 

Chicken Salad Sandwich

Three large chicken breasts (roasted at 350 degrees for 45 to 50 minutes. The internal temperature should reach 165 degrees. Season with olive oil, Kosher salt and pepper).
Cup of red seedless grapes (chopped in half or thirds)
Cup of pecans or walnuts (your preference)
2 celery stalks (finely chopped)
2 green onions (finely chopped)
1 tsp. chopped dill
Cup of mayonnaise
1/2 juiced lemon
1/2 tsp. Dijon mustard
Kosher salt and pepper to taste
After the chicken has roasted and cooled, cut into small pieces. Add the grapes, nuts, celery, onion, and dill. Mix the mayonnaise, lemon, mustard, salt/pepper. Combine the two. Scoop onto your favorite bread and serve. Makes six to eight sandwiches.