2 (1 lb.) unsliced loaves French Bread
8 oz. cream cheese, softened
1 c. 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 bread in half length-wise. Hollow out top and bottom of loaves, leaving 1/2 inch shell. Discard removed bread or save for another use. Combine cheeses, onion, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on top of bottom half. Gently press halves together and wrap in plastic wrap; refrigerate for at least 2 hours. Cut into 1 1/2 inch slices. 12-14 servings.