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 make-ahead entrees like this satisfying sandwich. It’s perfect for a crowd and it travels well, making it ideal for tailgates and picnics or simply watching a parade or summer fireworks.
—HELEN HOUGLAND SPRING HILL, KS
PREP: 10 MIN. + CHILLING • MAKES: 12-14 SERVINGS
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
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 the cream cheese, cheddar cheese, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread.
3. Layer with ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press the halves together.
4. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1 1/2-in. slices before serving.