Olive Cheese Bread

I saw this recipe on the Pioneer Woman Cooks site and my first thought was, "I'd eat this," (as the wonderfulness that is my BFF Julie would say). I mean what's not to like; its cheese and bread! Bread and cheese and olives and butter and mayonnaise; everything fattening rolled into one. How bad can it be?

My second thought was, "How can I make this cheap and with stuff I have on hand." If the Pioneer Woman does one thing it is not cheap. She usually is putting stuff in her recipes that I don't normally buy (read expensive) or stuff I don't like (read meat filled).

When I read this one I knew I could make it fit with my needs. And, you know it's all about me and well you, my lovelies.

In order, to not make this the post from hell I thought I'd give you the original recipe then all the ways I thought I'd adapt it in the future. The being said I didn't make this per the recipe the first time because of the whole, "I don't have that on hand", problem.

Olive Cheese Bread

• 1 regular can whole black (ripe) olives.
• 1 - 6 ounce jar pimiento-stuffed olives (I didn't have this. Okay I had something similar but I wasn't going to use them for this recipe. Martinis are a much better use, don't cha know. I used some olive tapenade that I received as a Christmas gift.)
• 2 green onion (1/4 cup regular old yellow onions work fine)
• 3/4 pound Monterey Jack cheese (didn't have. I used Guyare.)
• 1/2 cup real mayonnaise (low fat was the only kind I had)
• 1 stick butter, softened (please throw that margarine right out. Nasty stuff. Full of free radicals. Tastes like a**.)
• 1 loaf French bread (I didn't have this either. I substituted hot dog buns. Hey, bread is bread . Don't judge)
  

Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine green onions and olives with the softened butter, 1/2 cup mayonnaise, and grated Monterey Jack cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over the halves.

Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a yummy appetizer.

At this point PW had some make-ahead tips but really WHY. Eat this ASAP.

Now for some add ins (stick to the same recipe just toss these into it. I wouldn't go for more than 1/2 cup for the meat or veggie ones and 1 or 2 for the chopped eggs. You may want to scoop out whatever type roll/bread you are using. You get more stuffing goodness that way.:

Italian style:

• add italian seasoning, maybe some roughly chopped and cooked italian sausage or pepperoni.
  
• Replace Monterey Jack cheese with Parmesan and mozzerella.

Breakfast:

• add chopped hard cooked eggs, chopped ham, cooked sausage.
• swap Monterey Jack with cheddar.

Mexican:

• add chopped & seeded jalapinios, taco seasoning, chopped & seeded tomatoes maybe some black beans. The 1/4 of a cup of leftover Taco meat.
  
• use a mix of cheese and whatever white cheese you have.
• serve with salsa, sour cream and guacamole (I serve guacamole with just about everything. At 3 for $1 right now avocados are cheap. And, lets face it, it's seriously great)

Vegetarian:

• cooked and chopped veggies like broccoli, peppers, and artichoke hearts. I'd stay away from peas, green beans and the like.

I think this recipe would lend itself to a whole lot of the, "OMG, I only have 1/4 cup of [insert leftover dinner item here] what will I do with it?".

You should be able to make it a little less fattening if you use low fat mayo & cheese (don't go the fat free cheese cause it doesn't melt or have any taste and I'm not even sure it is food). You can cut the cheese down a bit. I did and it was still great. Substitute whole wheat bread for the fiber boost.

Give it a try. I think you'll like it.

Love,
M