Here is a bread to go with that grilled piece of meat.This can be done on the grill, on foil and off to the side, where there’s less heat, or in the oven.
| 1 round loaf rye or sourdough bread | 1 - 4 oz. can chopped jalapeno peppers, drained |
| 5 Tbs. butter, melted | 1 cup shredded Monteray Jack cheese |
| 1/2 tsp. garlic powder | 1 cup shredded cheddar cheese |
| 1/2 cup sliced black olives | 2 Tbs. chopped chives |
| 1/3 cup sliced Pimiento stuffed olives |
Cut the bread into eighths,cutting only to within 1/2" of bottom. Combine the garlic powder and melted butter. Brush on all inside cuts of bread. Drain the jalapeno peppers and combine everything, mixing well. Spoon mixture into the cut areas of the bread. Place bread on a large piece of heavy duty foil, wrapping lightly. Place off to the side on grill and heat 25 minutes or until cheese melts. Oven, bake 350F. 20-25 minutes.