2 UNSLICED LOAVES (1 LB EACH)
ITALIAN BREAD
1 PKG (8 OZ) CREAM CHEESE,
SOFTENED
1 CUP SHREDDED CHEDDAR CHEESE
¾ CUP SLICED GREEN ONIONS
¼ CUP MAYONNAISE
1 TABLESPOON WORCESTERSHIRE
SAUCE
1 LB THINLY SLICED FULLY
COOKED HAM
1 LB THINLY SLICED ROAST BEEF
12 TO 14 THIN SLICES DILL
PICKLE
CUT THE BREAD IN HALF
LENGTHWISE. HOLLOW OUT TOP AND BOTTOM OF
LOAVES, LEAVING A ½” SHELL. DISCARD
REMOVED BREAD. COMBINE CHEESES, ONIONS,
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” SLICES.