Ingredients
1 rustic loaf of bread, unsliced, either Italian or French
350g strong cheese (mix of stilton, cheddar, gouda, etc)
250g cooked chicken breast
1/4 cup (less or more to taste) pickled jalapeños
1/4 cup (less or more to taste) olives
1/4 cup chopped green onions, including greens
50g butter
Method
- Preheat the oven to 350°F/16°0C. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices.
- Use a food processor to blitz all the ingredients together and make into a paste.
- Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every crevasse with the mixture. Wrap with the aluminum foil. At this point you can make ahead and refrigerate until ready to bake.
- Place in the oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.
- Place on a serving board or plate to serve.
