1 loaf unsliced French bread
1/3 c. chopped parsley
2 tbsp. dillweed
1 (8 oz.) pkg. cream cheese and 1 (4 oz.) pkg. cream cheese
3/4 c. very finely chopped celery
1/2 c. shredded cheddar cheese
4 tbsp. very finely chopped onion
1/4 tsp. salt
1/4 tsp. garlic salt
7 slices boiled ham
7 med. sized dill pickles

Slice bread in half lengthwise. Hollow out each half with fork, leaving about 1/2 inch thick shell. Should look like a trench down the middle of each half. Spread both halves with mayonnaise. Sprinkle parsley and dillweed over mayonnaise.

In a bowl: blend 8 ounces of cream cheese, cheddar cheese, onion, celery, salt and garlic salt. Spoon into bread halves or trenches and pack down. Spread cream cheese on the boiled ham. Roll dill pickles the length of each slice of boiled ham. Place "pickle roll" lengthwise in half of loaf. Cover with top half. Wrap in plastic or foil. Refrigerate several hours. Slice.