June 26, 2009, Newsletter Issue #261: Sandwich for a Crowd
Tip of the Week
This sandwich is so good that I have been known to make it for dinner sending the leftovers for lunch the next day.
Potato Salad or Coleslaw make nice sides.
1 loaf round sourdough bread, unsliced
8 ounces cream cheese, softened
1 cup cheddar cheese, shredded
3/4 cup green onion, chopped
1/4 cup mayonnaise (not salad dressing)
1 Tablespoon Worcestershire sauce
1 pound seasoned ham, thinly sliced
1 pound smoked turkey, thinly sliced
14 slices dill pickles -- thinly sliced
Cut the bread in half lengthwise. Hollow out top and bottom leaving a 1/2 inch shell.
Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and turkey 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 slices.
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