1 loaf French bread 18 inches long
1/4 c. real mayonnaise
1/2 c. chopped parsley
1 (8 oz.) pkg. cream cheese
3/4 c. finely chopped celery
1/2 c. shredded cheddar cheese
2 tbsp. finely chopped onions
1/4 tsp. salt
8-10 slices boiled ham
1 lg. dill pickle

Split bread lengthwise; hollow out each half with a fork, leaving 1/2-inch thick shell. Spread hollow with mayonnaise and sprinkle with parsley (both halves). Blend cream cheese, celery, cheddar cheese, onions and salt. Spread mix into bread halves, packing into well with back of spoon while leaving a small trench down the center.

Quarter the pickle lengthwise and roll each quarter inside a double piece of ham. Place rolled pickles end to end in center of bottom half of the bread. Place top half of bread on top of the bottom half and wrap tightly with plastic wrap. After chilling for several hours, cut loaf into slices. May be made day before.