Save A fun, shareable twist on classic grilled cheese featuring creamy pimento cheese and spicy jalapeños baked into pull-apart bread&mdashperfect for gatherings or game day.
This recipe has become a go-to appetizer at our family parties, always a crowd-pleaser that disappears fast.
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.
- Slice 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&ndashleave 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 Loaf:
- 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.
Save Our family loves gathering around this pull-apart bread, sharing stories and laughs as we enjoy every cheesy, spicy bite together.
Notes
For extra flavor, add crumbled cooked bacon before baking. Swap in pepper jack cheese for extra spice. Serve with a side of tomato soup for a classic pairing. Leftovers can be wrapped and reheated in the oven.
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.
Save This pull-apart grilled cheese makes for an irresistible appetizer that's both fun to eat and full of flavor.
Kitchen Tips & Answers
- → What type of bread works best?
A large round sourdough loaf holds the fillings well and crisps up nicely when baked.
- → Can I adjust the heat level?
Yes, remove jalapeño seeds for milder spice or add extra slices for more heat.
- → How do I make it easier to pull apart?
Cut the loaf into a grid pattern without slicing through the bottom, allowing sections to separate easily when served.
- → What variations enhance flavor?
Adding crumbled cooked bacon or swapping in pepper jack cheese adds smoky or spicy layers to the dish.
- → How should leftovers be stored?
Wrap tightly and refrigerate; reheat in the oven to maintain crispness and melted texture.