 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
My husband and I live on a 21-acre horse ranch and are pleased to invite friends to enjoy it with us. When entertaining, I rely on no-fuss make-ahead entrees like this satisfying sandwich. -Helen Hougland, Spring Hill, Kansas Ingredients:
2 loaves (1 pound each) unsliced italian bread |
1 package (8 ounces) cream cheese, softened |
1 cup (4 ounces) shredded cheddar cheese |
3/4 cup sliced green onions |
1/4 cup mayonnaise |
1 tablespoon worcestershire sauce |
1 pound thinly sliced fully cooked ham |
1 pound thinly sliced roast beef |
12 to 14 thin slices dill pickle |
Directions:
1. Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-in. shell (discard removed bread or save for another use).
2. In a large bowl, combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer with ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together.
3. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1-1/2-in. slices. Yield: 12-14 servings.
|
|