Cheddar-Olive Bread

This is pure 1970s cocktail party energy, and it holds up. Sharp cheddar, pimento-stuffed olives, and mayo get mixed together and spread thick on a split loaf of French bread, then baked until everything melts into a bubbly, golden, salty-savory spread.

The mayo isn’t just a binder here. It keeps the cheese from drying out in the oven and adds a rich, slightly tangy creaminess that straight melted cheese doesn’t have. The olives bring briny pops of flavor in every bite.

Slice it thick and serve it hot. This disappears fast at parties, game days, or anytime you need a crowd-pleasing snack with almost zero effort.

Kitchen Tips

• Use the sharpest aged cheddar you can find. Mild cheddar turns bland when mixed with mayo and olives.
• Chop the olives roughly so you get visible pieces in every bite, not an olive paste.
• Spread the mixture all the way to the edges of the bread. Bare edges burn and curl up.
• Slice after baking, not before. The topping holds everything together better as one piece.

Variations

• Add a few dashes of hot sauce or a pinch of cayenne to the cheese mixture for some heat.
• Swap pimento olives for kalamata olives and use Gruyere for a Mediterranean twist.
• Sprinkle chopped green onions over the top before baking for extra color and freshness.