1 French baguette, sliced lengthwise
About 20 pimento stuffed olives
6 ounce can of Black Olives in water, drained
2 stalks green onions (scallions)
1/2 stick of unsalted butter, Room Temperature
1/2 cup Mayonnaise
3 cups of cheddar or Monterey Jack cheese, grated
Preheat oven to 325ºF
Chop both black olives and pimento-stuffed olives.
Slice green onions into thin pieces.
In a medium bowl, combine butter, mayonnaise, cheese, olives and green onions.
Stir together until thoroughly combined.
Spread mixture thickly onto French bread that has been sliced lengthwise.
Bake for 25 to 30 minutes or until cheese is melted and browning.