# What you'll need:
→ 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 - 0.5 tsp garlic powder
06 - 0.25 tsp smoked paprika
07 - 0.25 tsp freshly ground black pepper
08 - A pinch (0.125 tsp) cayenne pepper (optional)
09 - 0.25 tsp kosher salt
→ Bread
10 - 1 large round sourdough loaf (approximately 450 g)
→ Jalapeños & Toppings
11 - 2 fresh jalapeños, thinly sliced (seeds removed for milder heat)
12 - 28 g unsalted butter, melted
13 - 2 tbsp 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, combine shredded cheddar, softened cream cheese, mayonnaise, diced pimentos, garlic powder, smoked paprika, black pepper, cayenne pepper if using, and kosher salt. Stir until smooth and thoroughly blended.
03 - Using a sharp bread knife, carefully cut the sourdough loaf into a grid with 2.5 cm (1 inch) intervals both horizontally and vertically, slicing only partially to keep the base intact for pull-apart sections.
04 - Gently fill the cuts with the prepared pimento cheese mixture, ensuring it distributes evenly throughout the loaf.
05 - Insert thin slices of jalapeño into the bread openings alongside the cheese filling.
06 - Brush the entire surface of the loaf with the melted unsalted butter.
07 - Place the stuffed loaf onto the prepared baking sheet, cover loosely with aluminum foil, and bake for 15 minutes.
08 - Remove the foil and continue baking for an additional 5 minutes, or until the cheese is melted, bubbly, and the bread is golden brown.
09 - Sprinkle with chopped fresh chives if desired. Serve warm, pulling apart sections to share.
