Save A fun, shareable twist on classic grilled cheese featuring creamy pimento cheese and spicy jalapeños baked into pull-apart bread—perfect for gatherings or game day.
I love making this for game days because it brings everyone together and the flavors always impress.
Ingredients
- Pimento Cheese Spread: 1 1/2 cups sharp cheddar cheese, shredded, 4 oz cream cheese, softened, 1/3 cup mayonnaise, 1/4 cup diced pimentos, drained, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon cayenne pepper (optional), 1/4 teaspoon kosher salt
- Bread: 1 large round sourdough loaf (about 1 lb)
- Jalapeños & Toppings: 2 fresh jalapeños, thinly sliced (seeds removed for less heat if desired), 2 tablespoons unsalted butter, melted, 2 tablespoons chopped fresh chives (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix Cheese Spread:
- In a medium bowl, combine cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, smoked paprika, black pepper, cayenne (if using), and salt. Mix until smooth and well blended.
- Cut Bread:
- Using a sharp bread knife, cut the sourdough loaf into a grid pattern: slice both horizontally and vertically, about 1 inch apart, but do not cut all the way through—leave the bottom of the loaf intact to create pull-apart sections.
- Stuff Loaf:
- Carefully stuff the pimento cheese mixture into the cuts, ensuring even distribution throughout the loaf.
- Add Jalapeños:
- Tuck jalapeño slices between the bread sections alongside the cheese mixture.
- Butter Top:
- Brush the top of the loaf with melted butter.
- Bake Covered:
- Transfer the stuffed loaf to the prepared baking sheet. Cover loosely with foil and bake for 15 minutes.
- Bake Uncovered:
- Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the bread is golden.
- Finish and Serve:
- Sprinkle with chopped chives, if desired. Serve warm, pulling apart pieces to enjoy.
Save My family gathers around and enjoys pulling apart the bread--it's always a fun and tasty experience.
Required Tools
Bread knife, mixing bowl, baking sheet, pastry brush, parchment paper, aluminum foil
Allergen Information
Contains dairy (cheese, cream cheese, butter) and gluten (bread). Contains eggs (in mayonnaise). May contain mustard (check mayonnaise and bread ingredients). Always check ingredient labels if you have specific allergies.
Nutritional Information
Calories: 340, Total Fat: 21 g, Carbohydrates: 26 g, Protein: 11 g per serving
Save This recipe is sure to be a hit at any gathering due to its bold flavors and shareable nature.
Recipe FAQs
- → How do I prepare the bread for stuffing?
Cut the sourdough loaf into a grid about 1 inch apart both horizontally and vertically without slicing all the way through to maintain loaf integrity for pull-apart sections.
- → Can I adjust the heat level of the jalapeños?
Yes, remove the seeds to reduce heat or add more slices if you prefer extra spice.
- → What cheeses are used in the mixture?
A sharp cheddar combined with cream cheese creates a creamy, tangy base, complemented by diced pimentos and seasonings.
- → Is this suitable for a vegetarian diet?
Yes, it contains no meat and uses vegetarian-friendly dairy ingredients.
- → How should leftovers be stored and reheated?
Wrap leftovers tightly and reheat in the oven to maintain texture and warmth.
- → Can I add extra ingredients for flavor?
Yes, crumbled cooked bacon or swapping in pepper jack cheese can add extra depth and spice.