Olive, Cheese & Arugula

I had a few olives left from making harissa spaghetti (see previous post) that I quickly needed to get rid of. This idea from The Kitchn came together in a delicious, cheesy way. As the comments suggested, I chopped up my half dozen olives with roughly a tablespoon of mayo (I imagine an olive tapenade would work even better). I put the spread on some purplish walnut bread with a thick slice of gruyere and some baby arugula, and grilled it. Mmm.