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 was an instant hit at my last party and brought everyone together to enjoy the melty goodness.
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.
- Make Cheese Mixture:
- 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.
- Cut 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 Loaf:
- 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.
- Butter Top:
- Brush the top of the loaf with melted butter.
- Bake:
- 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.
- Add Chives:
- Sprinkle with chopped chives, if desired. Serve warm, pulling apart pieces to enjoy.
Pin it My family always gathers around this dish, enjoying every cheesy pull-apart slice and the perfect balance of spicy jalapeños.
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 be a crowd-pleaser any time you make it.
Common Questions
- → How do I prepare the bread for the stuffing?
Score the sourdough loaf in a grid pattern about one inch apart, slicing horizontally and vertically without cutting all the way through, to create pull-apart sections.
- → Can I adjust the spice level?
Yes, remove jalapeño seeds or reduce their amount for milder heat, or include cayenne pepper for extra spice in the cheese mixture.
- → What cheese combinations work best?
A blend of sharp cheddar and cream cheese creates creaminess and depth, while swapping pepper jack cheese adds a spicier twist.
- → How should I serve the finished dish?
Serve warm straight from the oven, allowing guests to pull apart sections. It pairs wonderfully with tomato soup or a fresh salad.
- → Can this be made ahead of time?
Yes, prepare and stuff the loaf in advance, then refrigerate before baking. Reheat in the oven to melt the cheese and refresh the bread.