Start by draining the canned pimentos. Use a fine mesh strainer and let them sit for a minute or two to get rid of extra liquid. Pat them dry between layers of paper towel, then dice them into fine, even pieces. This way, every bite gets a little pimento flavor.

In your mixing bowl, combine the shredded cheddar, cream cheese, and mayonnaise. Toss in the salt, pepper, and garlic powder. Add your chopped pimentos. Use a fork or spatula to stir everything just until combined. You're aiming for a somewhat chunky, not totally smooth, mixture.

If you add extras like jalapeños or bacon, stir them in now. Mixing in by hand lets you control texture and avoid turning the spread into mush.

Give it a taste. Sometimes, a little extra salt or a squeeze of lemon juice sharpens the flavor. Too thick? Add another spoonful of mayo. Too loose? A handful more cheddar thickens it. Cover and refrigerate for 30 minutes if you can; a brief rest lets the flavors come together.

Scoop a generous portion of the spread onto your bread using a butter knife. Smooth it to the edges, aiming for about a quarter-inch thickness. Thick enough for flavor, thin enough for a tidy bite.