Pimento Cheese

Preparation

*Wearing food service gloves

1. 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.
2. Add the mayonnaise to the cream cheese and continue mixing on medium-low for another 2 minutes.
3. Add the cheese, roasted red peppers, lemon juice, scallions, Sriracha, and smoked paprika to the cream cheese-mayo mixture. Mix to combine.
4. Transfer pimento cheese to piping bags. Reserve 16 oz. in one bag under refrigeration for the Crispy Chicken.
5. Pipe 6 oz. portions into service skillets for Baked Pimento Cheese.
6. For pepperoni upgrade place 1 oz. of pepperoni slices over the pimento cheese.
7. 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.
8. 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.