Olive Cheese Bread

Olive Cheese Bread 1 loaf French bread (14-inches long) 1/2 cup mayonnaise 1/2 cup unsalted butter ,softened 1 1/2 teaspoons Sriracha 6 ounces (1 jar) sliced pimiento-stuffed green olives ,drained 2.25 ounces (1 can) sliced black olives ,drained 8 ounces shredded Monterey Jack cheese 2 stalks green onions ,diced Preheat oven to 350 degrees F. Slice the loaf of bread in half, lengthwise. Scoop out some of the surface, making a shallow well. Place on a baking sheet. In a large bowl, mix together the mayonnaise, butter, and Sriracha until combined and smooth. Add in both olives, cheese, and scallions; mix to combine. Divide and spread the filling evenly between the two bread halves. Bake for 25-30 minutes or until cheese is melted and browning. Cut into 2-inch portions across and serve as an appetizer. Recipe Notes This can be fully prepped a day beforehand (not baked) - secure in plastic wrap and store in the refrigerator. Let sit at room temperature for a bit and then bake.