STUFFED SANDWICH TO GO

1 8 oz. cream cheese
1/4 c. finely chopped green onion
1/4 c. finely chopped walnuts
1/4 tsp. garlic powder
1 loaf unsliced French Vienna 12" x
5" bread
1/4 lb. fresh spinach
1/2 lb. Swiss cheese
1/2 c. alfalfa sprouts
Butter
3/4 lb. boiled ham, sliced thin
Heavy duty foil, enough to wrap loaf.
Stir together cream cheese, walnuts, green onion and garlic. Set aside. With
seraded knife, slice top off the bread. Cut down around loaf edge about 1/2" from
the side and bottom crust. With a fork pull out the interior bread. Butter the cavity
and top slice, line the cavity with ham so that slice overlaps sides. Top with half
the spinach then half the Swiss cheese. Spread cream cheese mixture over
Swiss cheese layer. Top with alfalfa sprouts, the the remaining Swiss cheese
and remaining spinach. Fold the ends of ham over spinach to cover top. Wrap
bread in foil. Chill several hours. Slice and serve.