The pot lid rattles and you know dinner is almost ready. That sound kinda quickens your heartbeat, right? You got that feeling the dish inside is about to reach that perfect cozy stage where every bite soothes you down.

Golden crust olive and cheese bread fresh from pressure cooker — Golden crust forming on delicious olive and cheese bread

The smell hits you next. It’s rich, a mix of cheesy goodness and olives that tease your senses from the very first sniff. You spot that golden crust starting to form and it ain’t gonna wait long now.

You recall how easy it was putting this recipe together. No fancy prepping, just a bit of mixing, layering flavors, and letting the pressure cooker do its thing. You’re about to enjoy that tender pull where cheese stretches just right with every bite.

The Truth About Fast Tender Results

Pressure build in the cooker gets the bread soft and melty quicker than the oven alone.
The sealing ring holds in all that warmth, making sure every bit gets nice and tender.
You don’t gotta wait forever for a natural release, but it really helps get that perfect texture.
Broth depth concept applies even in this bread recipe since moisture inside keeps things from drying out.
Using a pressure cooker means your olives and cheese soak together way faster than usual.
You get this kind of tender pull that’s hard to achieve by just baking.
Even leftovers taste great cause the moisture stays locked under pressure.

For tips on getting tender results quicker, check out our expert pressure cooker tips and how to make cheesy recipes faster and better.

Your Simple Ingredient Checklist

1 loaf French bread about 14-inches long You wanna slice it lengthwise.
½ cup mayonnaise This adds extra creamy body to the mix.
½ cup unsalted butter softened Softened butter blends way easier with mayo and sriracha.
1 & ½ teaspoons Sriracha gives it that spicy kick without overpowering.
6 ounces sliced pimiento-stuffed green olives drained These bring a tangy, briny note.
2.25 ounces sliced black olives drained Adds depth and contrasts green olive flavor real good.
8 ounces shredded Monterey Jack cheese This cheese melts so nicely it's perfect here.
2 stalks green onions diced Freshness to cut through that rich cheese and butter mixture.

Ingredients for olive cheese bread with olives, cheese, and green onions — Fresh ingredients ready for the cheese and olive bread mix

These are all pretty straightforward and already do most of the flavor work. Combine them and you get a taste that hits all the right spots.

Walking Through Every Single Move

Preheat your oven to 350°F so it’s ready when your bread is all stuffed and set.
Slice that French bread carefully lengthwise and lay both halves on a baking sheet.
In a medium bowl mix together mayonnaise, softened butter, and Sriracha until it’s smooth and even.
Next stir in both kinds of olives, the diced green onions, and shredded Monterey Jack cheese gently but fully.
Spread that olive and cheese mixture evenly over the two halves making sure every inch gets some love.
Slide your loaded bread onto the baking sheet and pop it into the oven for about 25 to 30 minutes.
Watch for the top to get bubbly and golden it’s the sign you’re close to done.
Pull it out, let it cool a bit so the cheese sets just right then slice and serve it warm. It works real good with a side soup or salad.

Need ideas for soup pairings? Explore our best soups for dinner or delicious easy salad recipes to complement this bread perfectly.

Easy Tweaks That Make Life Simple

If you ain’t got pimiento-stuffed olives substitute with any green olives y’all like.
Swap Monterey Jack for mozzarella or cheddar if you wanna change the cheese vibe up a bit.
Hold back on the Sriracha or add more depending on how spicy you’re feeling.
Use pre-sliced olives to save time that way you skip draining and slicing steps.
Make the mayo and butter mixture ahead the night before for easy early assembling.

These little shortcuts make it way easier to get this bread ready even on a busy day when you gotta throw dinner fast but still wanna eat wonderfully.

Your First Taste After the Wait

You lift the warm slice and notice that tender pull right away. The cheese strings just stretch perfectly for that satisfying bite you dream about.

That spicy hint from the Sriracha sneaks in just right with the creamy mayo and butter mix. It ain’t too much but it’s there to keep things exciting.

The olives pop with their briny tang and freshness from green onions balances the richness well. Every bite is kinda like a party going on.

You sense that crust has the soft middle but still got a little crisp edge where it meets the baking sheet. It’s exactly what you wanted when making bread with cheese and olives.

Close up of finished olive cheese bread slice with cheese pull — Close up of the perfect cheese pull from freshly baked olive cheese bread

How to Store This for Later

If you got leftovers just wrap the bread tightly in foil or plastic wrap to keep that moisture in.

Store it in the fridge where it’ll stay good for 2 to 3 days but don’t keep it much longer or it’ll lose that tender, cheesy pull.

For longer storage, slice the bread and freeze pieces in airtight bags. Just thaw at room temp and warm in oven to enjoy again.

You also can reheat in your pressure cooker by using a low heat setting with a little water at the bottom to restore that broth depth and moisture.

Everything Else You Wondered About

Can I make this with gluten-free bread? You sure can but choose a sturdy gluten-free loaf to hold all that filling without falling apart.
Is it possible to add other veggies? Yeah y’all can toss in diced bell peppers or tomatoes if you like more color and flavor.
Can I prep this in the pressure cooker instead of oven? Mostly this recipe finishes better in the oven but you can use pressure cooker on low pressure with a rack and foil tent to avoid sogginess.
What if I don't have green onions? Regular onions or chives work fine too just dice fine so they blend nicely.
Do the olives need draining? Yes draining helps avoid soggy bread and keeps that broth depth just right.
Can I add more cheese? Totally go for it if you want it cheesier just up the Monterey Jack quantity or add extra kinds you love.