| | Directions | | Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2 inch shell (discard removed bread or save for another use). Combine cheeses, onions, salad dressing (or mayonnaise) and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1 1/2 inch slices. Yield 12-14 servings. |
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| Ingredients | | - |  | 2 loaves unsliced Italian bread (1 lb each) |
| - | | 1 package cream cheese, softened (8 ounce pkg) |
| - | | 1 cheddar cheese, shredded (1 c. 4 ounce ) |
| - | | 3/4 cup sliced green onions |
| - | | 1/4 cup salad dressing, or mayonnaise |
| - | | 1 tablespoon worcestershire sauce |
| - | | 1 pound fully cooked ham, thinly sliced |
| - | | 1 pound roast beef, thinly sliced |
| - | | 14 slices dill pickles, thinly sliced |
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