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Olive Cheese Bread Made Easy in Your Pressure Cooker

This olive cheese bread is packed with bold olive flavor, creamy mayo, melted Monterey Jack cheese, and a hint of Sriracha. Prep it quick and let your oven or pressure cooker bring it to cheesy perfection.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 14 people
Calories 280 kcal

Equipment

  • 1 Mixing bowl Medium

Ingredients
  

Main ingredients

  • 1 loaf French bread 14-inches long, sliced lengthwise
  • ½ cup Mayonnaise
  • ½ cup Unsalted butter softened
  • 1 ½ teaspoons Sriracha
  • 6 ounces Pimiento-stuffed green olives sliced, drained
  • 2.25 ounces Black olives sliced, drained
  • 8 ounces Monterey Jack cheese shredded
  • 2 stalks Green onions diced

Instructions
 

Instructions

  • Preheat your oven to 350°F.
  • Slice the French bread in half lengthwise and lay both halves on a baking sheet.
  • In a medium bowl, mix together mayonnaise, softened butter, and Sriracha until smooth.
  • Stir in both types of olives, green onions, and shredded Monterey Jack cheese until combined.
  • Spread the mixture evenly over both halves of the bread.
  • Bake for 25 to 30 minutes until the top is golden and bubbly.
  • Let cool slightly before slicing and serving warm.

Notes

You can prep the spread ahead and store — just slice, spread, and bake for quick cheesy goodness!