Cheese bread with olives and onions
My nutritional situational ethics are spotty at best. I didn’t eat supper last night, therefore I can have four slices of cheese bread today. Oh, wait. I went to Burger King and had a Junior Whopper. Three slices then. Uh, oh. Senior breakfast at Krystal (one egg, grits, toast and bacon). Two slices. And nothing else! By the way, if you’re not 60 or older, pretend you are so you can get the senior breakfast. Get a fake drivers’ license heading north instead of south.
Or the reverse. I am eating cheese bread tonight so I will only have sticks and twigs tomorrow. With skim milk. Oh, wait. No, just water. Water, sticks and twigs. And that terrible green juice drink they sell at Whole Foods. I do not understand how they can charge $4 for a cup of pulverized grass clippings. But everyone who drinks it looks fantastic so perhaps I am short sighted. Perhaps, a meal of Monterey Jack cheese, butter and mayonnaise is not ideal.
And then I think, what if I just keel over tomorrow and my last dying thought is: I wish I’d had more cheese bread. How terrible to exit this world in a sea of swirling regret instead of an oozing soft warm pillow of melted cheese.
- 6 ounces Monterey Jack cheese, shredded
- ¼ cup mayonnaise
- ¼ cup butter, softened
- ¼ cup sliced green olives
- 1 teaspoon dried minced onion
- 1 12-inch loaf Italian bread
- Preheat the oven to 325 degrees.
- Combine the cheese, mayonnaise, butter, olives and onion in a bowl and mix thoroughly.
- Slice the bread in half horizontally. Liberally spread the cheese mixture on the bread.
- Put the bread on a baking sheet and bake for 20-25 minutes until the cheese is bubbly and beginning to brown.