Reviewed: Sep. 4, 2009

So naughty and rich but so good. Scaled to a single french sandwich/sub type roll by using 2 TBS each butter and mayo. Added garlic & onion powder (didn't have green onions). Added enough chopped black and green olives, shredded provolone and cheddar until it looked like the pictures of the unbaked mix on Pioneer Woman's Olive Cheese Bread page and baked in the toaster oven at 325. The topping started oozing off the side of the rolls before it got very brown, so I switched to broil for another minute or so. Perfect!

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 14, 2008

Everyone really enjoyed this! I made it following the recipe and even the non-olive fans ate it up! I'll certainly be making it again, but will essentially eliminate the butter and get more bread. We had almost 2x the spread for our bread. :) Yum!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 8, 2008

This is great, have been making this for a couple years now. I also do a rough chop on a bottle of green olives and chives and put in a TBLS of minced garlic. Awesome!

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Mar. 31, 2008

I made this yesterday for as a snack for the race. it was a big hit especailly with the kids. i did add some fresh tomatoes and some extra spices. i will def. make again as it was very quick and easy. next time i will try more things added in with the cheese.

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mykidsmom

Cooking Level: Intermediate

Living In: Hoosick Falls, New York, USA

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Reviewed: Mar. 29, 2008

I wasn't fond of this one. I followed the recipe except added a little garlic powder and onion powder to the mix. It was OK, but not good enough that I will make it again.

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Mar. 28, 2008

This is one of my favorite recipes, and always gets raves from friends. I add a touch of garlic powder to mine.

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DawnieB

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 27, 2008

I took the advice of the reveiwer before me and added sliced fresno and jalepeno peppers and julienned sun-dried tomatoes to half the loaf, along with the olive/cheese mixture, and left the other half according to the recipe. Both were *very* good - and the amounts and cooking time was perfect, but the side with more "stuff" on it won out. This is a great recipe to play with - you can add any of your favorites. Thanks for the recipe, Sydny!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 11, 2008

This was good - I used green olives as well as the black olives and green onions. It needed *something* though - maybe a little garlic powder, or crushed red pepper? Next time I make it, I'm going to put hot or mild pepper rings on it.

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