Olive Cheese Bread

 This bread is amazing. It is soft and gooey and salty and cheesy. The recipe came from the amazing Pioneer Woman. However, as with most recipes that I cook, I tweaked it a bit. I found the original recipe much too salty. To cure that, I cut down the amount of green olives and also rinsed them before chopping them. I also cut the amount of butter. Original recipe here.

Olive Cheese bread

4 TBSP butter-room temp
1/2 C. Mayo
4 oz. green olives (about 1/2-3/4 C.)
1 can black olives (6 oz.)
2 green onions
3/4 lb. grated Monterrey Jack cheese (I always use a block and grate it myself. I used the pre-grated stuff once and it was not as good.)
1 loaf french bread

preheat oven to 325.
Mix butter and mayo in a bowl. Chop up green olives, black olives and green onions. Add them to the bowl and mix it up. Then add the grated cheese and stir to combine.
Cut the french bread in half lengthwise. Spread the olive cheese mixture evenly over both sides of the french bread. Place on a baking sheet. Bake for 25-30 minutes until cheese is melted and bubbly.
I like to turn the broiler on for just a minute or two to get a nice golden color on the melted cheese.
Remove from oven, let cool for a few minutes and then slice and serve.