UMBC Eats Community Cookbook Recipe of the Week

1 (8 oz.) package cream cheese, softened

1 cup shredded cheddar cheese

3/4 cup sliced green onions

1/4 cup mayonnaise

1 tbsp. Worcestershire sauce

1 lb. cooked ham, thinly sliced

1 lb. roast beef, thinly sliced

14 thin slices of dill pickle (Claussen are best to use)

Cut loaves of bread in half lengthwise. Hollow out both halves of each load, leaving a half inch 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 load into 7 individual sandwiches.

Visit our UMBC Eats website to download your copy of the cookbook.