INGREDIENTS
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One 6-ounce can black olives, drained
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One 6-ounce jar pimiento-stuffed green olives, drained
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2 stalks green onions
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1 stick butter, at room temperature
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1/2 cup mayonnaise
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12 ounces Monterey Jack cheese, grated
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1 loaf crusty French bread, sliced lengthwise
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