Everything But the Kitchen Sink Cheese Bread

This is an awesome recipe!  I love it for two reasons.  First, it is easy and delish!!  When my kids find out this is on the menu they start salivating.  It is so different from everyday breads and rolls that its a real treat.  It is cheesy and gooey thanks to the smooth melting Monterrey jack cheese.  Second, it is really versatile.  You could substitute or add just about anything you'd like.  Try a little pesto and some frest tomatoes.  Use whatever you have in the cupboard or fridge.  I've played around with a lot of different veggie combinations, and this is what we like best.  I'm serving slices of this at our Superbowl party.

One tip for making this bread.  Don't skip toasting the bread, it will really effect the quality of the finished bread.  It only takes a minute and it keeps the finished product from being soggy and adds a nice little crunch.

Everything But the Kitchen Sink Cheese Bread
2 loaves, serves about 12

1/3 Cup mayo
1/2 Cup softened butter, divided
1 Small can sliced black olives
6-8 Artichoke hearts
1 Roasted red pepper (I found these packed in oil near the olives in my local market, but you can also roast your own)
2-3 Green onions, sliced
~ 2 Cups shredded Monterrey jack cheese
1 Loaf French bread

Preheat oven to 325°.  Cut the French bread in half lengthwise and lightly spread with softened butter, about 2-3 Tbs.  Place on a foil lined baking sheet and toast until golden brown.  Meanwhile, combine remaining ingredients and mix well.  Spread on top of the toasted bread.  Return to the oven and bake until the cheese is melted, about 10-15 minutes.  Let stand for about 5 minutes before slicing and serving.

Source:  A Mommy's Original Recipe