# What You 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 - 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 454 g)
→ Jalapeños & Toppings
11 - 2 fresh jalapeños, thinly sliced (seeds removed for less heat if desired)
12 - 28 g unsalted butter, melted
13 - 2 tablespoons chopped fresh chives (optional)
# How To Make:
01 - Set the oven to 375°F (190°C) 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. Blend until smooth and uniform.
03 - Using a sharp bread knife, slice the sourdough loaf horizontally and vertically about 1 inch apart to form a grid pattern, taking care not to cut through the bottom crust.
04 - Gently stuff the pimento cheese mixture into the cuts between the bread sections, distributing evenly throughout the loaf.
05 - Insert thin jalapeño slices alongside the cheese mixture within the cuts of the bread.
06 - Brush the top surface of the loaf evenly with melted unsalted butter.
07 - Place the stuffed loaf on the prepared baking sheet, cover loosely with aluminum foil, and bake for 15 minutes.
08 - Remove the foil and bake an additional 5 minutes until the cheese is melted, bubbly, and the bread turns golden brown.
09 - Optionally sprinkle chopped fresh chives on top before serving warm. Pull apart pieces to enjoy.
