Source: National Pork Board

This French loaf is stuffed with a savory ham salad and cubes of Swiss and Cheddar cheese.

Servings

1.5 lb Lunchmeat, ham, minced, 4.25"x4.25"x1/16" slice , ground fine
10 tbsp unsalted butter , softened
3 tbsp dijon mustard
0.5 tsp ground allspice
0.12 tsp ground nutmeg
0.25 tsp black pepper , ground
0.25 tsp ground thyme
1.5 oz Cheese, Swiss , in one piece
1.5 oz Cheese, cheddar, sharp , in one piece
12 oz French bread baguette (1 long slender loaf)
12 serving Pickles, sweet gherkins

1 In large bowl combine butter, mustard, allspice, nutmeg, pepper and thyme; mix until smooth. Add ground ham to butter mixture; blending well.
2 Slice Swiss and Cheddar cheese into 1/4-inch thick sticks.
3 Turn bread top side down; cut off ends. Make a lengthwise cut down the center of the loaf from one end to the other, being careful not to cut through top side.
4 Spread the bread apart carefully; hollow it out, leaving about 1/2-inch thick shell. (The bread removed from the center can be dried and used for breadcrumbs). Press half the ham mixture into the bread.
5 Arrange the Swiss cheese sticks lengthwise in one row; arrange the gherkins as the center row, the Cheddar as the third row. Press the remaining ham mixture on top. Wrap tightly in plastic wrap; then in foil. Refrigerate for several hours or overnight.
6 To serve, slice filled loaf thinly; arrange slices, overlapping, on serving tray.

Make ahead of time and keep well-wrapped in the refrigerator before slicing thinly to serve.