18 min
10 min
8 min
8 servings


  • 4 tablespoons sweet butter, softened
  • 2 tablespoons pitted and chopped Picholine olives
  • 2 tablespoons dried oregano
  • 1 tablespoon lemon zest
  • 1 soft-crusted baguette
  • 2 tablespoons extra-virgin olive oil
  • Gray salt and freshly ground black pepper


Preheat a stovetop grill or griddle.

Make the compound butter: In a bowl, combine butter, olives and oregano.

Split the bread in half lengthwise. Spread an even layer of compound butter on each cut surface of bread. Reassemble the pieces. Brush the outside of bread with olive oil and season with salt and pepper. Place the bread on the griddle and top with pans or other type of weight to gently press the bread while it is toasting. Griddle or grill for about 4 minutes on each side, or until golden brown.

Serve warm.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Breaded Pork Tenderloin Sandwich

Recipe courtesy of Cooking Channel

Zaatar Pita Bread

Recipe courtesy of Malek Abijaoude

Apple Bread Pudding

Recipe courtesy of Michael Symon

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Tres Leches Bread Pudding

Recipe courtesy of Kelsey Nixon

Cuban Bread Torrejas

Recipe courtesy of Eating House

Pimento Cheese Spread with Crusty Bread

Recipe courtesy of Tiffani Thiessen


Trending Videos

Brunch Bonanza

So Much Pretty Food Here