1 loaf of French bread
4 T butter softened
1 1lb sliced black forest ham (with edges removed)
½ lb sliced swiss cheese
1 bag spinach
8 oz cream cheese
¼ C chopped pecans
¼ C green onion chopped
¼ t garlic powder
Mix cream cheese, pecans, green onion and garlic powder, set aside.
Cut the top 1/3 of the French bread off, keep for lid of sandwich. On the bottom portion, remove inside of bread, leaving at least ½ inch on all sides. Butter the bottom of the lid and the inside of the bottom portion. Take 2/3 of the ham and layer it in the bottom portion of bread with ham hanging out over the edge of the bread. Take ½ of spinach and layer it on top of ham, take ½ of swiss cheese and layer on top of spinach. Spread cream cheese mixture on top of swiss cheese (I have never used all of the cream cheese mixture). Put the rest of the swiss cheese on top of the cream cheese, then spinach and remaining 1/3 of ham. Wrap the ham that is hanging over the edge, on top to hold all ingredients in and together. Place on bread lid. Wrap in foil and refrigerate for 4-24 hours. Slice in 2-3 inch slices.
**So great to have prepared the day before to lessen the work for a lunch! We cut them even thinner, which was great for the crowd, but they didn't stay together as well.
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