Stuffed French Bread

1 (18-20-inch) loaf French bread
1 cup mayonnaise
1 (8 oz.) pkg. softened cream cheese
1 cup cheddar cheese spread
Dash of garlic powder
2 tbsp. minced onion
5 to 6 slices boiled ham
1to 2 medium dill pickles

Slice bread in half lengthwise. Remove bread to make a hollow in center of each half of the loaf. Spread each indent with mayonnaise.

Mix together cheese spread and cream cheese until smooth. Add minced onion and garlic powder. Spread equally in hollow of both halves of bread.

Quarter the dill pickles and wrap with ham. Put these end to end in one of the bread halves that have been spread with the mayonnaise and cheese mixture. Cover with other half of loaf. Wrap securely in saran wrap and then in aluminum foil. Refrigerate overnight.

When ready to serve, slice in 1/2 to 3/4 inch slices.

Stuffed Ham Sandwiches

1 loaf unsliced French or Italian bread
1/4 cup mayonnaise
1/3 cup chopped parsley
1 (8 oz.) package cream cheese, softened
3/4 cup finely chopped celery
1/2 cup shredded Cheddar cheese
2 tbsp. finely chopped onion
1/4 tsp. salt
1 tsp. lemon juice
1 tbsp. Worcestershire sauce
8 slices boiled ham
Dill pickles, quartered lengthwise

Slice bread in half, lengthwise. Hollow out each half with fork leaving 1/2 inch thick shell. Spread hollow with mayonnaise. Sprinkle with parsley.

Blend cream cheese, celery, Cheddar cheese, onion, salt, lemon and Worcestershire. Spoon into halves and pack down, leaving ridge in center.

Roll pickles in ham slices. Place rolls, end to end down center of loaf. Put bread loaves together. Wrap and chill.

Before serving, slice in sandwich size portions.