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Pimiento Cheese Sandwich & Egg Salad Sandwich Recipes - Paula's sharing some easy sandwich recipes in honor of the Master's Tournament!
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Pimiento Cheese Sandwich Recipe: https://www.pauladeen.com/recipe/pimento-cheese/
Egg Salad Sandwich Recipe: https://www.pauladeen.com/recipe/egg-salad-in-toast-cups/
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0:00
- Y'all, today, in this video,
0:03
I'm gonna share with y'all recipes
0:08
or things that are served at the Masters.
0:12
When does the Masters start, Theresa?
0:15
- [Theresa] It actually starts on April 5th,
0:16
which is a Monday.
0:17
- April the fifth, okay, and how long does it last?
0:20
- [Theresa] It goes for, the tournament itself
0:23
is on Thursday, Friday and then the Saturday and Sunday
0:27
is the main days. - So it's like a week long.
0:29
- [Theresa] Oh yeah, it's a week long.
0:30
- Okay, well, I've never been to the Masters.
0:32
I think Jamie and Bobby has,
0:34
but I know that Theresa has been.
0:37
- [Theresa] It's like the Mecca of golf.
0:40
It's like heaven for golf!
0:43
- I wish I loved golf, but I'll tell you who loved golf
0:46
and that was my precious brother, Bubba.
0:50
Bubba could sit and watch golf all day long
0:55
and all night long.
0:57
And when I was in front of the TV with him
1:01
and he was watching that golf, it just put me to sleep.
1:04
To me, it was very slow moving and (laughs) but he loved it.
1:09
So Theresa loves it too, hint, she was--
1:12
- [Theresa] Well, my parents,
1:13
that's all we watched on Sundays, even my mother.
1:16
- Really? - Mhmm.
1:17
And my mother loved Chipper Jones, no, Chipper Jones
1:19
is a baseball.
1:21
Oh gosh, Fred Cup, Freddie Couples.
1:24
And, god bless my mother, she called me
1:28
to tell me when Freddie was getting a divorce--
1:31
- Oh no! (laughs) - 'Cause I lived in Orlando
1:32
and apparently he lived in Orlando
1:34
and she just thought we make the best couple.
1:36
Now how funny is that?
1:38
- Oh no! - Gotta love 'im.
1:39
- So you were supposed to look up this guy?
1:41
- [Theresa] I was like, yeah, no, no!
1:43
- Yes, you look pretty, Theresa,
1:45
in your St Patrick's Day green!
1:47
- [Theresa] I know, but anyway.
1:48
- Masters green. - My Masters green.
1:50
- Masters green, sorry!
1:52
- So my poor mother, she thought I would be good for
1:57
Kennedy, John F. Kennedy, too.
2:00
(laughs) - Junior?
2:01
(Theresa agrees)
2:04
- Let me tell y'all-- - You know how mothers are.
2:05
- Listen, if you've ever been a parent,
2:08
you will never find anybody good enough for your child.
2:15
- So let's go back to-- - Thank goodness Michael
2:18
and I lucked out. (both laugh)
2:20
We didn't find just two, we found four.
2:26
So we're so blessed.
2:29
Well, I'm sorry that you and John didn't get together.
2:31
- I know. - I would love to have met him
2:33
and-- - Me too.
2:34
(laughs)
2:36
- [Theresa] But these are, pimento cheese,
2:39
the one thing that is really cool about the Masters
2:41
is they have the same menu every year.
2:45
It's cheap, they don't, it's not something
2:48
that they're looking to make a profit off of--
2:49
- [Paula] It's not frilly and fancy and all that stuff.
2:52
- [Theresa] Pimento cheese, egg salad,
2:55
believe they have barbecue?
2:57
- Barbecue sandwiches, yeah.
2:58
- [Theresa] And I wanna say they're like $1.25 each,
3:01
on white bread, end of story.
3:02
- So it's just like we serve it down here in the South,
3:05
it's not on fancy breads, it's on white bread.
3:08
And did you say this was, it had a little,
3:14
where is this served at the Masters?
3:17
- [Theresa] Now these are just at the concession areas
3:19
that you go to-- - Okay, there
3:20
is a concession stand.
3:21
- Mhmm. - But there's probably clubs.
3:24
- [Theresa] Oh, I'm sure for the fancy people.
3:26
- That wanna get fancy.
3:28
But there ain't nothing like a pimento cheese sandwich
3:31
on good, fresh white bread that sticks to the roof
3:35
of your mouth when you bite it and a egg salad sandwich.
3:39
So I'm gonna share with y'all a recipe that I formulated
3:45
very soon after starting the Bag Lady.
3:50
I sold what I called trio sandwiches.
3:55
And it would be one and a half sandwiches, you know,
3:58
cut diagonally and it fit perfect
4:02
in that clear, plastic clam shell.
4:06
And I would stand them up
4:08
and there would be a pimento cheese and egg salad
4:11
and then maybe a chicken salad.
4:13
I sold more of those than you could shake a stick at.
4:20
People just loved having that variety.
4:24
So I think that our recipe for pimento cheese
4:29
is actually the best.
4:32
So I'm going to start with cream cheese
4:36
and it's real important that you don't use a diced onion.
4:42
You need to grate that onion on the grater
4:46
and get that onion juice out of it.
4:50
And I've got a half,
4:52
I've got half of an eight ounce package of cream cheese
4:57
and I'm just gonna try to mash that up a little.
5:01
And I'm using, you know, I just recommend using
5:06
whatever your favorite cheeses are.
5:09
I hope this bowl's gonna be big enough.
5:12
So I have suggested a cup of grated Monterey Jack cheese
5:18
and a cup of sharp cheddar.
5:21
So this the Monterey Jack and this is the cheddar.
5:24
And I highly, highly, highly recommend
5:31
that you grate this, you hand-grate this yourself.
5:35
And if you've got a food processor,
5:36
I love gratin' my cheese in those
5:40
'cause you just cut that big old block in half
5:43
and stick it in there and you're done within a second.
5:46
Otherwise, it's kinda hard to do.
5:49
So I'm gonna incorporate these cheeses
5:53
in that pimento cheese.
5:56
And let me tell you who made the best pimento cheese
6:01
in the world.
6:02
You know, each of us had our job to do.
6:06
You know I'm gonna have to have a bigger bowl.
6:09
I wanted to use one that y'all had set up,
6:13
but I don't think that's gonna happen.
6:18
- [Eddie] Hey hold on, I think
6:20
there's a clear one right under here.
6:21
- There's a clear one down here?
6:23
- [Eddie] Yeah.
6:26
- I don't see one, Eddie.
6:28
I mean, it's, there's one that's real big.
6:31
So I'm just gonna transfer this to a bigger bowl.
6:36
I'm not gonna fight that.
6:41
So anyway, my sons and I each had our job in the restaurant.
6:48
Now that's maybe a third of a cup of pimento.
6:51
And you can put as much pimento as you want in there.
6:55
If you like more, put more,
6:58
and we didn't measure out the mayonnaise
7:04
because that's really to your tongue, to your palate.
7:12
But I will say this,
7:15
your pimento cheese will dry out very, very quickly,
7:20
once you put it in the refrigerator.
7:22
So the next day you may have to come in
7:26
and add a little bit more mayonnaise to it
7:30
because it will stiffen up on you.
7:35
And you wanna make sure you use
7:36
a good, high quality mayonnaise.
7:42
And like I said, I'm not measuring this out,
7:44
I'm just gonna put, put, put it in.
7:53
And the only thing I see missing from this recipe,
7:59
and I know this is the recipe,
8:01
so anyway, I never finished telling you who made the best.
8:05
I told him how and I said, "Well, son,
8:08
you make it better than me.
8:10
You may need to reteach me."
8:12
And that was Bobby.
8:14
He made all the pimento cheese,
8:16
Jamie made all the chicken salads, all the cold salads,
8:21
and Bobby's specialty was gooey butter cakes
8:25
and pimento cheese.
8:29
And we love when I make my homemade vegetable beef soup
8:36
using short ribs, oh my goodness.
8:39
I love to grill our pimento cheese sandwiches
8:42
and do a toasted one to dip in that soup.
8:47
It is heavenly good.
8:50
So the only thing that I do differently,
8:53
and I may have accidentally left that off,
8:57
is, and I'm not a big fan of Worcestershire sauce,
9:01
but I do like just a drop of Worcestershire.
9:11
I mean, not a whole bunch.
9:14
(cheese squishes)
9:21
You know, there's just something
9:22
about that grated cheese in a bag.
9:29
It just, once you get used to gratin' your own cheese,
9:36
it just can't compare.
9:39
All right, so I'm gonna put,
9:42
those pimentos are really salty.
9:48
And plus, cheese is salty.
9:50
So I'm gonna use just a wee little bit of house seasoning,
9:56
give it that little touch of garlic
9:59
that we're gonna get and the black pepper.
10:04
So that's it. (laughs)
10:08
Yum, yum.
10:11
Us southerners, we do love us a pimento cheese sandwich.
10:16
And at every lady's function,
10:18
you'll probably find little small,
10:21
little fancy sandwiches that are pimento cheese.
10:25
- [Theresa] Guess what, you're gonna show 'em
10:27
another one too.
10:28
- Yes! And I'm going to show y'all another one.
10:31
Because Theresa said,
10:32
"This is all about honoring the Masters today."
10:36
So Theresa said they always have
10:39
pimento cheese sandwiches and egg salad sandwiches.
10:42
So I'm going to put this one to the side
10:44
and the egg salad is so basic.
10:49
So let me gather up my stuff and I'll be right back.
10:53
So I don't cut my eggs up.
10:58
I don't slice them, I do them all with my hands
11:03
because I don't want my eggs to be so fine
11:08
that they're like little ground up pieces.
11:13
I like them to look like this and I can see my egg pieces.
11:20
So you talking about simple-simple.
11:22
Well, this is a recipe from my website
11:29
and it's a very, very basic, simple egg salad
11:34
that's really, really good and nothing fancy.
11:38
But this is a egg salad and toast cups.
11:43
And I suggest to you, if you're gonna serve these
11:45
at a ladies brunch or a shower or something,
11:49
you can take you a piece of white bread
11:52
and trim the crust off and put a little butter on it,
11:55
some softened butter, and then put them down
11:58
inside a muffin tin so that they'll make a cup.
12:04
And then you just bake those off
12:07
until they're nice and crisp
12:09
and then you fill it with egg salad.
12:12
But we're not doing that today
12:14
'cause the Masters doesn't do that.
12:17
So, we're doing just what the Masters do,
12:20
which is mayonnaise...
12:30
And onion powder, or onion salt.
12:36
(bowl clinks)
12:37
If you've got onion salt, that's fine.
12:41
And I'm using sweet pickles.
12:46
I'm gonna drain those good
12:47
'cause I don't want my egg salad to be watery.
12:52
(lid clatters)
12:57
So you can use the pickle of your choice.
13:01
I have found that when I moved to Savannah,
13:04
(water runs) that folks here
13:06
really liked sweet pickles in their tuna salad,
13:11
their chicken salad, but I've always been a dill person.
13:17
But I'm doin' it just like
13:23
they like it on this side of Georgia.
13:28
I mean, it's so basic.
13:31
All right, let's see,
13:32
it's hard-boiled eggs, a fourth of a cup of chopped pickle,
13:38
two teaspoons of pickle juice
13:41
and a half a teaspoon of onion salt.
13:44
So since I didn't have salt,
13:48
I'm gonna use a little house seasoning.
13:56
And then I will put, let me see, is that,
14:00
is that coarse ground pepper right here?
14:03
- Yes. - I like the coarse,
14:05
ground pepper, so just a little bit.
14:10
- And I'm gonna slowly add the pickle juice,
14:14
'cause like I said, I don't want it to be watery.
14:20
So that's it.
14:24
How simple can you get?
14:28
(hums) So good!
14:30
And if you like your egg a little bit finer than that,
14:38
just mash 'em 'til you get it the way you want it.
14:43
And I'm actually gonna add
14:46
a little bit more house seasoning.
14:50
(eggs squish)
14:59
It's good.
15:02
Gonna add a little bit more onion powder
15:05
'cause I don't think I added what it called for.
15:09
Okay, so we're gonna put our sandwiches together.
15:17
I'm gonna bring this down here, just in case
15:22
I wanna put a little mayonnaise on my bread.
15:27
Do they cut these sandwiches, Theresa?
15:30
- No! They're honestly-- - They don't?
15:32
- Just in little bags and-- - Okay, I was gonna say,
15:34
I'm gonna put these in bags.
15:37
- [Theresa] Yep, sandwich.
15:37
- And I'll, I keep little brown paper bags on hand.
15:45
- They of course have Masters bags.
15:46
- And I just love them, huh?
15:48
- [Theresa] They just have Masters.
15:49
It's been several years since I've had the honor
15:51
of getting to go. (laughs)
15:53
- Well, hopefully, Theresa-- - If anybody out there
15:54
and would like to share, I'm certainly...
15:59
I'll bring you pimento cheese
16:01
and egg salad. (laughs)
16:03
- Okay, so I'm using just a nice, classic, white bread.
16:09
And I think I am just gonna put a little bit
16:13
of mayonnaise just to kind of moisten our bread.
16:19
And like I said, the main thing you want
16:21
is for that bread to be fresh, fresh.
16:26
Okay, a little bit more here.
16:38
Do they make them thick Theresa, or--
16:41
- [Theresa] No.
16:42
- Not real thick? - I mean, they're good.
16:43
- Just like a standard, just like a standard sandwich?
16:50
I know what I'm having for lunch. (laughs)
16:57
(bag crinkles)
17:00
So here you go, one egg salad to go!
17:04
That'd be a dollar and a quarter, please!
17:07
(all laugh)
17:08
- [Theresa] It might be a little more than that, but--
17:09
- [Paula] Surely it's more that that.
17:14
And I'm gonna put a little mayonnaise on this too,
17:17
because I think that will help
17:19
my pimento cheese spread better.
17:31
Was this bread from my pantry, Teresa?
17:34
- [Theresa] No ma'am, it's from the grocery store.
17:37
- Okay.
17:38
- [Theresa] I needed to make sure it was a fresh one.
17:41
- I was just wondering.
17:44
Like I said if you want an extra special treat,
17:49
butter the outsides of this bread and toast it
17:55
just like you would a grilled cheese sandwich
17:58
and it will be so good.
18:05
So there we go, in honor of the Masters
18:12
and Teresa's memories. (bag crinkles)
18:17
We're ready to go.
18:20
These are very easy to eat when you're on the golf course,
18:23
isn't it, Theresa?
18:25
- Yes! - You don't have to slow down
18:27
for anything! (laughs)
18:29
And Theresa, thank you so much for being so knowledgeable.
18:36
- Wouldn't say I'm knowledgeable,
18:37
that's just kind of my, that's just something
18:39
that's my history.
18:40
I don't know if I've given all the right history,
18:43
but that's what I remember. - Well, you know,
18:44
it's history as you know it, so there you go.
18:49
And that's my history as I know it.
18:52
(laughs) Love and best dishes, y'all.
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