For the pimiento cheese: Add the cheeses and pimientos to a mixing bowl, then add the mayo and mix together. Add the seasoning and mix in. Cover and chill until cold, 1 hour.
Form mixture into 12 pimiento cheese patties around the same diameter as the bologna and about 1/4-inch-thick. Set aside.
For the smoked bologna sandwich: Slice the bologna chub into twenty-four 4-ounce, 1/2-inch-thick slabs. Sear off the bologna on a hot flat top or in a hot cast-iron skillet, about 3 minutes. Flip and top each with a pimiento cheese slice. Cook until melted, then stack half the bologna slices with a second slice, with pimiento cheese slices on top. Butter the Texas toast and cook on hot flat-top or in the hot cast-iron skillet until browned.
Spread liberal barbecue sauce and mustard on the Texas toast. Place pickles on bottom toasts. Place the bologna slices on top of the pickles. Add heaping handfuls of corn chips on top of the melted pimiento cheese and place toasts on top to close sandwiches.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.