4 French style rolls (about 6 inches long)
8 oz. cream cheese, softened
8 oz. braunschweiger or liver sausage
1 c. onion, finely chopped
1/2 c. parsley, chopped
2 tbsp. chopped green onion
2 tsp. lemon juice
1 tsp. Worcestershire sauce

Cut ends off the rolls and discard. Using a teaspoon, remove soft bread from inside each roll, leaving about 1/4 inch of crusty shell, like a tube. Crumble the soft bread, place on a cookie sheet and bake 350 degrees for 12-15 minutes. Cool.

In a large bowl, combine the remaining ingredients with the bread crumbs. Lightly butter the insides of each tube roll and stuff with the filling. Wrap filled rolls with Saran wrap and refrigerate at least 4 hours.

To serve, unwrap and slice into 3/8 inch slices.

Can use egg salad or tuna salad instead of the braunschweiger. Mix the bread crumbs with the egg or tuna salad.