Pimento Cheese

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
1 qt. Mayonnaise
Lemon slices, juiced
4 oz. Scallions, white and green parts, sliced into ⅛" rounds
¾ oz. Sriracha sauce
2 tbsp. Smoked paprika
16 ea. ciabatta buns, crowns only, reserved from Open-face Caprese
½ c. Mayonnaise
as needed pepperoni slices


  • Electric mixer
  • Rubber spatula
  • Pastry bags
  • Service skillets
  • Portion scale
  • Measuring spoons
  • Mixing bowl
  • Foodservice gloves


*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.