|Shelf Life:||5 days under refrigeration|
|Portion/Serving:||8½ pounds/22 portions|
|Revision Date:||Feb 26, 2017|
|3||lbs.||Cream cheese, room temperature|
|12||oz.||Fontina cheese, shredded|
|12||oz.||Cheddar cheese, yellow, shredded|
|12||oz.||Smoked gouda cheese, shredded|
|14||oz.||Roasted red peppers, chopped|
|1½||Lemon slices, juiced|
|4||oz.||Scallions, white and green parts, sliced into ⅛" rounds|
|16||ea.||ciabatta buns, crowns only, reserved from Open-face Caprese|
|as needed||pepperoni slices|
- Electric mixer
- Rubber spatula
- Pastry bags
- Service skillets
- Portion scale
- Measuring spoons
- Mixing bowl
- Foodservice gloves
*Wearing food service gloves
- In the bowl of an electric mixer fitted with the paddle attachment cream the cream cheese on medium-low speed until fluffy, about 4 minutes, scraping down the sides of the bowl once.
- Add the mayonnaise to the cream cheese and continue mixing on medium-low for another 2 minutes.
- Add the cheese, roasted red peppers, lemon juice, scallions, Sriracha, and smoked paprika to the cream cheese-mayo mixture. Mix to combine.
- Transfer pimento cheese to piping bags. Reserve 16 oz. in one bag under refrigeration for the Crispy Chicken.
- Pipe 6 oz. portions into service skillets for Baked Pimento Cheese.
- For pepperoni upgrade place 1 oz. of pepperoni slices over the pimento cheese.
- For the topping: tear the interior or the ciabatta crowns (discard crust, or save for another use) into small pieces, approximately ½" and combine with the the mayonnaise in the mixing bowl until the bread is thoroughly coated.
- Evenly distribute the mayo-coated torn bread over the prepared pimento cheese (w/ and w/o pepperoni) in their service skillets. Once topped with bread cover completely with plastic wrap and store under refrigeration for service.