1 loaf bread
1/4 c. mayonnaise
Garlic salt
Parsley
8 oz. cream cheese
1/2 c. shredded cheddar cheese
1 tbsp. chopped green onion
4 Kosher baby dill pickles
4 slices boiled ham

Cut bread lengthwise and hollow out. Line bread with mayonnaise and sprinkle with parsley. In small bowl, mix softened cream cheese, cheddar cheese, onion and garlic salt (to taste). Pack mixture into bread. Wrap each pickle in slice of ham and lay on bottom bread. Replace top. Wrap tightly in Saran and refrigerate at least 4 hours or overnight. To serve cut into 1 inch thick slices.