Pin It A fun, shareable twist on classic grilled cheese featuring creamy pimento cheese and spicy jalapeños baked into pull-apart bread—perfect for gatherings or game day.
This recipe quickly became a favorite at family gatherings because it combines classic comfort food with a spicy kick.
Ingredients
- Pimento Cheese Spread: 1 1/2 cups sharp cheddar cheese, shredded, 4 oz cream cheese, softened, 1/3 cup mayonnaise, 1/4 cup diced pimentos, drained, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon cayenne pepper (optional), 1/4 teaspoon kosher salt
- Bread: 1 large round sourdough loaf (about 1 lb)
- Jalapeños & Toppings: 2 fresh jalapeños, thinly sliced (seeds removed for less heat if desired), 2 tablespoons unsalted butter, melted, 2 tablespoons chopped fresh chives (optional)
Instructions
- Preheat oven:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix cheese spread:
- In a medium bowl, combine cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, smoked paprika, black pepper, cayenne (if using), and salt. Mix until smooth and well blended.
- Score bread:
- Using a sharp bread knife, cut the sourdough loaf into a grid pattern: slice both horizontally and vertically, about 1 inch apart, but do not cut all the way through—leave the bottom of the loaf intact to create pull-apart sections.
- Stuff bread:
- Carefully stuff the pimento cheese mixture into the cuts, ensuring even distribution throughout the loaf.
- Add jalapeños:
- Tuck jalapeño slices between the bread sections alongside the cheese mixture.
- Brush with butter:
- Brush the top of the loaf with melted butter.
- Bake covered:
- Transfer the stuffed loaf to the prepared baking sheet. Cover loosely with foil and bake for 15 minutes.
- Bake uncovered:
- Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the bread is golden.
- Garnish and serve:
- Sprinkle with chopped chives, if desired. Serve warm, pulling apart pieces to enjoy.
Pin It Making this recipe always brings my family together, sharing warm moments and delicious food.
Required Tools
Bread knife, Mixing bowl, Baking sheet, Pastry brush, Parchment paper, Aluminum foil
Allergen Information
Contains dairy (cheese, cream cheese, butter) and gluten (bread). Contains eggs (in mayonnaise). May contain mustard (check mayonnaise and bread ingredients). Always check ingredient labels if you have specific allergies.
Nutritional Information
Calories: 340, Total Fat: 21 g, Carbohydrates: 26 g, Protein: 11 g per serving.
Pin It This pull-apart grilled cheese is sure to impress any crowd with its creamy texture and spicy kick.
Recipe Questions & Answers
- → What type of bread works best?
A round sourdough loaf is ideal for its sturdy structure and tangy flavor, holding the cheese mixture well during baking.
- → Can I adjust the spice level?
Yes, remove jalapeño seeds for milder heat or substitute with sweeter peppers to suit taste preferences.
- → How do I prepare the bread for stuffing?
Cut the loaf horizontally and vertically in a grid about one inch apart without slicing through the bottom, creating pull-apart sections.
- → What cheese combination is used?
Sharp cheddar and cream cheese form a creamy base, blended with mayonnaise and diced pimentos for flavor and texture.
- → Can this be made in advance?
Yes, prepare the stuffed loaf ahead and bake when ready; leftovers reheat well in the oven wrapped to maintain moisture.