# Components:
→ Pimento Cheese Spread
01 - 170 g sharp cheddar cheese, shredded
02 - 115 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 - 0.125 tsp cayenne pepper (optional)
09 - 0.25 tsp kosher salt
→ Bread
10 - 1 large round sourdough loaf (approx. 450 g)
→ Jalapeños & Toppings
11 - 2 fresh jalapeños, thinly sliced (seeds removed if preferred)
12 - 30 ml unsalted butter, melted
13 - 2 tbsp chopped fresh chives (optional)
# Directions:
01 - Preheat oven to 190°C and line a baking sheet with parchment paper.
02 - In a medium bowl, combine shredded cheddar, softened cream cheese, mayonnaise, diced pimentos, garlic powder, smoked paprika, black pepper, cayenne pepper if using, and kosher salt; mix thoroughly until smooth.
03 - Using a sharp bread knife, cut the sourdough loaf horizontally and vertically about 2.5 cm apart, taking care not to slice through the bottom crust to form pull-apart sections.
04 - Carefully fill the cuts in the bread with the pimento cheese mixture, distributing evenly throughout.
05 - Insert thin jalapeño slices into the cuts alongside the cheese mixture.
06 - Brush melted butter over the top surface of the loaf evenly.
07 - Place the stuffed loaf on the prepared baking sheet, cover loosely with aluminum foil, and bake for 15 minutes.
08 - Remove foil and bake for an additional 5 minutes until cheese is melted, bubbly, and bread is golden brown.
09 - Optionally sprinkle chopped fresh chives on top and serve warm, encouraging pulling apart for sharing.
