Save 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 our family get-togethers, bringing everyone together over gooey, flavorful bites.
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
- Step 1:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- Carefully stuff the pimento cheese mixture into the cuts, ensuring even distribution throughout the loaf.
- Step 5:
- Tuck jalapeño slices between the bread sections alongside the cheese mixture.
- Step 6:
- Brush the top of the loaf with melted butter.
- Step 7:
- Transfer the stuffed loaf to the prepared baking sheet. Cover loosely with foil and bake for 15 minutes.
- Step 8:
- Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the bread is golden.
- Step 9:
- Sprinkle with chopped chives, if desired. Serve warm, pulling apart pieces to enjoy.
Save My kids love helping stuff the bread and watching it bake, making this a fun family activity.
Serving Suggestions
Serve with tomato soup for a classic, comforting meal that balances the spicy and creamy flavors perfectly.
Storage Tips
Wrap leftovers tightly and reheat in the oven for best texture; avoid microwaving which can make the bread soggy.
Variations
Try adding cooked crumbled bacon or swapping sharp cheddar for pepper jack cheese for a spicier option.
Save This pull-apart grilled cheese is an effortless crowd-pleaser that brings bold flavors and smiles to any table.
Recipe FAQ
- → How do you prepare the pull-apart bread?
Carefully slice the sourdough loaf in a grid pattern without cutting through the bottom, creating pockets for the cheese and jalapeños.
- → Can I adjust the heat level of the jalapeños?
Yes, remove the seeds for milder heat or use fewer jalapeño slices to control spiciness.
- → What type of cheese works best for this dish?
Sharp cheddar combined with cream cheese creates a creamy texture; you can also substitute with pepper jack for extra spice.
- → How do I ensure the cheese melts evenly?
Stuff the cheese mixture thoroughly into the bread cuts and bake covered with foil initially, then uncovered to achieve melted, bubbly cheese.
- → Can this be prepared ahead of time?
Yes, assemble the loaf and refrigerate before baking. Bake just before serving to maintain freshness and gooey texture.