Pimento Cheese via Chef John Malik

Pimento Cheese

1 pound of White Cheddar Cheese, Grated
½ Pound of Roasted, Peeled, Seeded and Diced Sweet Red Peppers
1/3 cup of Mayonnaise
¼ teaspoon of Kosher Salt
1 tablespoon Lemon Juice
Pinch of Cayenne Pepper
2 teaspoons of Worcestershire Sauce

In a large bowl mix all ingredients together. Taste the pimento cheese and correct seasonings as necessary. This recipe will yield 28 ounces of Pimento Cheese.

½ Recipe

½ pound Cheddar
¼ pound of peppers
3 tablespoons Mayonnaise
1 teaspoon of lemon juice
½ teaspoon of Worcestershire
Dash of cayenne
1/8 teaspoon of kosher salt

Pimento Cheese Sandwich
1 18-inch long baguette cut into 3-inch length diagonal slices, 32 slices per baguette, 16 sandwiches per baguette.

Spread 1 tablespoon (3/4 ounce) of Pimento Cheese onto the sandwich. Brown the sandwiches on a flat sandwich griddle using clarified butter.

For 1000 portions

63 baguettes
27 pounds of Cheddar cheese
13 pounds of roasted peppers
5 gallons of clarified butter

John Malik ©2015

Share Button

%d bloggers like this: