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Sandwich for a Crowd

My husband and I live on a 21-acre horse ranch and love to have friends over to enjoy it with us. When entertaining, I rely on no-fuss, make-ahead entrees like this satisfying sandwich. —Helen Hougland, Spring Hill, Kansas
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    14 servings


  • 2 loaves (1 pound each) unsliced Italian bread (about 11 in. long)
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup 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
  • 14 thin slices dill pickle


  • Cut bread loaves in half lengthwise. Hollow out both halves of each loaf, leaving a 1/2-in. shell (discard removed bread or save for another use).
  • 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 and refrigerate for at least 2 hours. Cut each loaf into 7 slices.
Nutrition Facts
1 slice: 297 calories, 15g fat (7g saturated fat), 53mg cholesterol, 1141mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 21g protein.

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