This is not only a fabulous side dish to add to the grill while the main meal is being prepared; we also love to serve it on its own as a game-day snack. You can also try it with Bobby’s Special Thick-Cut Garlic Pork Chops with Bourbon Glaze (page 87) or Jamie and Bobby’s Fabulous Grilled Burgers with “The Deens’ List” of Toppings (page 78).

　　

Ingredients

serves 6

　　1 cup grated pepper Jack cheese (4 ounces)

　　1/2 cup pitted green olives

　　2 tablespoons unsalted butter, softened

　　2 tablespoons cream cheese, softened

　　1 teaspoon garlic powder

　　1 loaf Italian bread, halved lengthwise

　　

Step 1

Prepare a medium-high grill or preheat the broiler.

　　

Step 2

Combine the pepper Jack cheese, olives, butter, cream cheese, and garlic powder in a food processor and pulse until smooth. Slather the cheese mixture over the cut halves of bread and sandwich the halves together.

　　

Step 3

Wrap the loaf in aluminum foil and place on the grill or, if broiling, under the broiler. Grill or broil, 4 inches from the heat, turning once, for 10 to 15 minutes total, or until the edges of the bread are crisp and golden and the cheese mixture is melted. Slice the bread and serve hot.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.