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Wednesday, November 2, 2011

Cheese and Olive Bread (Gluten-Free)

Ok, this recipe is fattening. There is no cut corners on this. So when you make it, only have a slice. One slice of pure heavenly bliss. Never in a million years would I think this was gluten free. I cannot praise Schar enough for their new line of gluten free breads. Finally. I don't know how they did it, but they sure did it right. It changes everything.

This recipe makes enough for 2 batches, or you can use half of it on bread and save the other half to serve as a dip with your favorite gluten free crackers or veggies.

6 ounces, weight Black Olives
2 stalks Green Onions
1 stick Butter
1/2 cup Mayonnaise
3/4 pounds Monterey Jack Cheese, Grated

Roughly chop both black olives and green onions. I did this by putting them in the food processor and pulsing about 5 times.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until combined.

Slice your gluten free schar sub sandwich rolls lengthwise and place on a baking sheet or stone.
Preheat your oven to High Broil.
While Oven is heating up, spread mixture generously onto bread.

Place your baking sheet or stone in the oven on high broil for 5 minutes or until cheese is melted and browning.
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