In a small bowl combine and set aside:
1/4 cup mayonnaise
3 tablespoons capers
3 tablespoons Dijon mustard
1 teaspoon Worcestershire
1/2 teaspoon balsamic or cider vinegar
1 teaspoon dried thyme
In a larger bowl combine the following:
2 cups chopped HoneyBaked Ham
2 cups chopped HoneyBaked Turkey Breast®
2 hard boiled eggs, finely diced
3 green onions finely diced-including most of the green tops
1 whole dill pickle, finely diced (approximately 1/2 cup)
1/2 cup parsley, chopped
Salt and pepper to taste
Add the caper mayonnaise mixture to the chopped meat mixture and blend thoroughly.
Cut about 1 1/2 inches off each end of:
A 1 pound loaf of French bread (or any long loaf of artisan style bread)
Using a serrated knife, hollow out the center of the loaf, pulling out the soft center and leaving 3/4 to a 1/2-inch shell. (Reserve for other uses)
Stand the loaf on on end and stuff it with the meat filling, using a wooden spoon to pack it tightly.
Place the ends back on the sandwich, wrap it in foil and refrigerate for at least 4 hours. To serve, simply slice it into 1 to 2 inch wedges.
This is a sturdy sandwich for 4 to 6 that's best made several hours, or even a day ahead. Just plan to take a knife for cutting, or after it has been refrigerated for at least 4 hours, pre-slice and rewrap in foil before transporting in a cooler or insulated bag.