2 unsliced loaves (1 lb. each) Italian bread
1 pkg. (8 oz) cream cheese, softened
1 c. (4 oz.) shredded cheddar cheese
3/4 c. sliced green onions
1/4 c. mayonnaise
1 tbsp. worcestershire sauce
1 lb. thinly sliced fully cooked ham
1 lb. thinly sliced roast beef
12 to 14 thin slices dill pickle

Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-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 in plastic wrap and refrigerate for at least 2 hours. Cut into 1-1/2 inch slices.

Yield 12-14 servings.