Sandwich Hors D'oeuvres
Source of Recipe
Use the bread you removed for croutons, stuffing, etc. It will keep in your freezer
List of Ingredients
1 long loaf of FRESH French baguette bread
A good mayo like Best Foods
Finely chopped parsley, about 1/4 cup.
1 8oz. package of cream cheese, softened
1/2 - 3/4 cup finely chopped celery
1/2 - cup grated sharp cheddar cheese (yellow or white)
2 T. finely chopped onion
8 slices ham (we used Black Forest Ham, thinly sliced)
2 large dill pickles, quartered, cut into spears
(from the deli)
Cut the bread in half lengthwise.
Remove most of the bread pulp from both pieces of bread.
Spread each half with mayo.
Sprinkle with chopped parsley.
Mix cream cheese, celery, cheddar cheese, and onion together and spread onto the bread.
Lay the ham slices on top of both halves (ok if the over-lap)
Lay the dill pickle over the ham down the center of the bottom half of the bread, and make sure they run the entire length of the bread.
Cover with the top half of the bread.
Wrap tightly in plastic wrap, and then in foil.
Refrigerate at least 24- 48 hours.
To serve, cut into thin, bite sized slices and place on a serving platter. Garnish as you wish.