Broiled Cheddar-Olive

These open-face broiled sandwiches are straight out of a 1960s church cookbook, and they hold up because the combination just works. Sharp cheddar mixed with chopped olives, hard-boiled egg, green pepper, and onion gets bound with a ketchup-mustard-mayo blend, piled onto toasted buns, and broiled until bubbly and golden.

The filling has real personality. Marjoram and oregano give it an herby, almost pizza-like quality, while the olives bring salt and brine that play off the sharp cheddar. The hard-boiled egg adds richness without making it heavy.

Toast the buns first, then butter them before spreading the filling. That buttered, pre-toasted base stays crisp underneath the melted cheese instead of going soggy. Watch them closely under the broiler because they go from bubbly to burnt fast.

Kitchen Tips

• Use the sharpest cheddar you can find. Mild cheddar melts fine but doesn’t have enough flavor to stand up to the olives and ketchup.
• Grate the cheese yourself. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
• Keep the buns about 3 inches from the broiler element. Too close and the cheese browns before it melts through.
• Serve immediately. These lose their magic once the cheese stops bubbling and firms up.

Variations

• Jalapeño heat: Add diced pickled jalapeños to the cheese mixture for a spicy version.
• Italian style: Swap the ketchup for marinara and add sliced pepperoni before broiling.