Grilled Cheesy Olive Bread
Turn ordinary French bread into a warm and cheesy loaf in minutes with just a few simple ingredients.
2 cups shredded American and Cheddar cheese blend (8 ounces)
1 (5 ounce) jar olive-pimiento cheese spread
1 (4.5 ounce) can Old El Paso® chopped green chiles
1/4 cup mayonnaise or salad dressing
1/2 teaspoon onion powder
1 (1 pound) loaf unsliced French bread, cut horizontally in half
sliced pimiento-stuffed olives, if desired
Heat coals or gas grill for indirect heat. If using charcoal grill, arrange coals around edge of firebox. Mix all ingredients except bread and olives in medium bowl.
Place bread, cut sides down, over center of charcoal grill or over unheated side of gas grill and over medium-low heat. Cover and grill 4 to 5 minutes or until toasted.
Remove bread to baking sheet; spread toasted sides with cheese mixture. Cover and grill bread, cheese sides up, 5 to 7 minutes or until cheese is hot and melted. Garnish with olives. Cut bread into slices to serve.
If your grill is full, or you don't want to light it up, just broil the bread in the oven instead. Before adding the cheese mixture, broil bread, cut sides up, 2 to 3 minutes or until golden brown. Spread with the cheese mixture, then broil 2 to 3 minutes longer until cheese is hot and melted.
The toasted bread can be topped, covered and refrigerated for up to 2 hours before heating it on the grill.
1 Serving: Calories 180 (Calories from Fat 90); Total Fat 10 g (Saturated Fat 4 1/2 g, Trans Fat 0 g); Cholesterol 20 mg; Sodium 460 mg; Total Carbohydrate 16 g (Dietary Fiber 1 g, Sugars 1 g); Protein 7 g