Make your bread restaurant-worthy by topping it with mayo, cheese, savoury olives and sundried tomatoes. This bread is good enough to be a meal in and of itself, or you can serve it alongside soup or a grilled steak.

Yield: Serves 8.



  • 1/3 cup salted butter, softened
  • 2 tbsp mayonnaise
  • 1/3 cup chopped drained oil-packed dried tomatoes
  • 1 can (4 1/2 oz/125 mL) sliced ripe olives, drained
  • 2 green onions, chopped
  • 1 cup shredded mozzarella cheese
  • 1 loaf French bread, split lengthwise


  1. Combine all ingredients except bread until well blended.
  2. Spread butter mixture over cut side of bread halves; reassemble loaf. Cut loaf diagonally into 1 1/2 inch thick slices.
  3. Wrap loaf in foil. Heat bread over medium heat on natural gas barbecue, turning occasionally, for 20 minutes or until heated through.
Nutritional analysis per serving:

299 calories, 12.6 g fat, 11.8 g protein, 35.4 g carbohydrate, 2.2 g fibre, 545 mg sodium