We served this to one of our picky-eater friends. And she loved it! Better yet, while it is meant as an appetizer, we were treating it as a side. But there were leftovers, and she suggested that they'd make a great base for a breakfast sandwich (we have egg-frying forms that fit English muffins). She was right -- they were even better as breakfast sandwiches!
4 1/2 oz
1 1/2 c
grated cheddar cheese
thinly sliced green onions
1Cut English muffins in half. Set aside.
2In large bowl, mix together olives, cheese, onions, mayonnaise, and salt.
3Spread mixture evenly over 12 muffin halves. Place on baking sheet.
4Broil 3 - 4 minutes, or until cheese is bubbly and melted.
5Cut in half before serving.
6***Leftovers can be used as the base for an egg sandwich for breakfast -- simply fry up egg using the English muffin egg form and cutting as needed.