Stuffed Sandwich to Go

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 serrated 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 of the 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 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.