SAVORY SANDWICH LOAF

1 (1 lb.) loaf French bread
2 cups cooked chicken or turkey, finely chopped
2 cups cooked ham, finely chopped
4 hard-boiled eggs, chopped
1/3 cup finely chopped green onions, including tops
1 cup finely chopped dill pickles, drained
1/2 cup chopped parsley
6 tablespoons mayonnaise
3 tablespoons capers, drained
2 tablespoons Dijon mustard
1 teaspoon thyme leaves
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
garlic salt and ground black pepper

Cut 1 1/2-inch-thick slices off both ends of bread; set aside.

Using a long serrated knife and your fingers, cut and pull out soft center, leaving a shell about 1/2-inch thick. Set hollowed loaf aside; reserve soft bread from center for other uses, if desired.

In a bowl, combine chicken, ham, eggs, onions, pickles, and parsley.

In another bowl, stir together mayonnaise, capers, mustard, thyme, vinegar, and Worcestershire. Stir into chicken mixture; season to taste with garlic slat and pepper.

Stand hollowed loaf on end and stuff with filling, using a long wooden spoon to pack tightly. Set end slices in place; wrap loaf in foil and refrigerate for at least 4 hours or until next day.

To serve, cut into 3/4-inch-thick slices.

Servings: 5
Source: Sunset's Fresh Ways With Chicken