Stuffed Ham Slices

Clabber Girl Corp., the baking powder company based in Terre Haute, Ind., collected recipes and published a 2016 "Brickyard to Backyard" cookbook with recipes and Indianapolis 500 memories shared by fans, racers and track workers. Stuffed ham slices is one recipe from the book, contributed by Indy resident Meredith Williams. (Photo: Stacy Able/Clabber Girl)

1 loaf of French bread

3⁄4 cup mayonnaise

1 package (8 ounces) cream cheese, room temperature

1 cup finely shredded sharp cheddar cheese 2 tablespoons finely chopped fresh onion

1⁄4 teaspoon salt

1/8 cup chopped, fresh parsley

3 to 4 dill pickle spears

6 to 8 pieces thinly sliced ham

Cut entire loaf of bread horizontally with a large serrated knife. Hollow out each half, running the length and width of the bread, stopping 1⁄2 inch from the sides. Do not dig so deeply that you pierce the bottom or top of the bread.

Spread a thin layer of mayonnaise over each half, covering completely.

In a medium-size bowl, mix cream cheese, shredded cheddar, onion and salt thoroughly with a fork. Spread mixture in well of each half of the bread loaf. Pack down with back of a spoon. Sprinkle fresh parsley on each half of the loaf.

Wrap each pickle spear with 2 slices of ham. Lay lengthwise in the well of bottom half of the loaf. Cover bottom half of loaf with top half. Wrap entire sandwich in plastic wrap. Refrigerate at least 1 hour.

Remove and slice loaf horizontally at an angle for individual sandwich servings.

For a tailgate: Slice cold sandwich as directed and keep refrigerated until ready to head to the ballpark. Keep cold in a cooler.

STACY ABLE Stuffed Ham Slices, a recipe hailing from the Indy 500, would be just as good at a Milwaukee Brewers tailgate.