Sandwich for a Crowd
Taste of Home
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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
SERVINGS: 12-14
CATEGORY: Sandwich
METHOD: Chill
TIME: Prep: 10 min. + chilling
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:
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).
In a large bowl, 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-in. slices. Yield: 12-14 servings.