PAN RELLENO
Chop onion very fine and mix with mild cheese cut in small pieces in the proportion of one-third onion to two-thirds cheese; add a few ripe olives stoned and cut in half, and a pinch of oregano. Mix this together with a dressing made of oil and vinegar: two-thirds oil and one-third vinegar. Cut off the top of a small loaf of French bread the long way, dig out the center and fill with the cheese mixture. Put the crust back on top and cover with the mixture and bake in a rather quick oven.