# Ingredient List:
→ 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 teaspoons garlic powder
06 - 0.25 teaspoons smoked paprika
07 - 0.25 teaspoons freshly ground black pepper
08 - 0.125 teaspoons cayenne pepper (optional)
09 - 0.25 teaspoons kosher salt
→ Bread
10 - 1 large round sourdough loaf (450 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)
# Step-by-Step Instructions:
01 - Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
02 - In a medium bowl, combine cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, smoked paprika, black pepper, optional cayenne, and kosher salt. Mix until smooth and evenly blended.
03 - Using a sharp bread knife, cut the sourdough loaf into a 2.5 cm grid pattern horizontally and vertically, taking care not to cut all the way through to keep the loaf intact.
04 - Gently stuff the pimento cheese spread into the cuts ensuring even distribution throughout the loaf.
05 - Insert the jalapeño slices between the bread sections alongside the cheese mixture.
06 - Brush the top of the stuffed loaf evenly with melted butter.
07 - Place the loaf on the prepared baking sheet, cover loosely with foil, and bake for 15 minutes.
08 - Remove the foil and bake for an additional 5 minutes until cheese is melted and bubbly and bread is golden brown.
09 - Sprinkle chopped chives over the loaf if desired and serve warm, pulling apart pieces to enjoy.
