# What You'll Need:
→ Pimento Cheese Spread
01 - 1 1/2 cups sharp cheddar cheese, shredded
02 - 4 oz cream cheese, softened
03 - 1/3 cup mayonnaise
04 - 1/4 cup 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 (approx. 1 lb)
→ Jalapeños & Toppings
11 - 2 fresh jalapeños, thinly sliced, seeds removed if milder heat desired
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Combine shredded cheddar, softened cream cheese, mayonnaise, diced pimentos, garlic powder, smoked paprika, black pepper, cayenne pepper if using, and kosher salt in a medium bowl. Mix until smooth and uniform.
03 - Using a sharp bread knife, cut the sourdough loaf horizontally and vertically about 1-inch apart, without slicing through the bottom to maintain loaf integrity.
04 - Gently insert the pimento cheese blend into the cuts, distributing evenly throughout the loaf.
05 - Tuck thin slices of jalapeño between the bread sections alongside the cheese mixture.
06 - Brush the exterior of the loaf with melted unsalted butter for browning.
07 - Place the stuffed loaf on the prepared baking sheet, loosely cover with aluminum foil, and bake for 15 minutes.
08 - Remove the foil and continue baking for 5 more minutes until cheese melts thoroughly and bread crust is golden.
09 - Sprinkle chopped fresh chives over the top if desired. Serve warm, pulling apart individual segments.
