# Components:
→ Pimento Cheese Spread
01 - 170 g sharp cheddar cheese, shredded
02 - 113 g cream cheese, softened
03 - 80 ml mayonnaise
04 - 40 g diced pimentos, drained
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/8 teaspoon cayenne pepper (optional)
09 - 1/4 teaspoon kosher salt
→ Bread
10 - 1 large round sourdough loaf (about 450 g)
→ Jalapeños & Toppings
11 - 2 fresh jalapeños, thinly sliced (seeds removed for less heat if desired)
12 - 30 g unsalted butter, melted
13 - 2 tablespoons chopped fresh chives (optional)
# Preparation steps:
01 - Set the oven to 190°C (375°F) and line a baking sheet with parchment paper.
02 - In a medium mixing bowl, blend shredded cheddar, softened cream cheese, mayonnaise, diced pimentos, garlic powder, smoked paprika, black pepper, cayenne pepper if used, and kosher salt until smooth and fully incorporated.
03 - Using a sharp bread knife, slice the sourdough loaf horizontally and vertically about 2.5 cm (1 inch) apart in a grid pattern, cutting deep but leaving the bottom intact to create pull-apart sections.
04 - Gently fill the cut sections with the pimento cheese mixture, distributing it evenly throughout the loaf.
05 - Insert thinly sliced jalapeños between the cheese-stuffed sections of bread.
06 - Brush the top of the loaf evenly with melted unsalted butter to enhance browning and flavor.
07 - Place the stuffed loaf on the prepared baking sheet, loosely cover with aluminum foil, and bake in the preheated oven for 15 minutes.
08 - Remove the foil and continue baking for an additional 5 minutes until the cheese is melted, bubbly, and the bread has a golden crust.
09 - Optionally sprinkle chopped fresh chives over the top. Serve warm, encouraging guests to pull apart sections to enjoy.
