This recipe came our friend Rick Lainson. Rick is a chef who is always coming up with wonderful dishes for Kimberly (his wife) and Mary Ann (his mother-in-law) and their terrific website, ThePartyWorks.com.

Rick says to be sure you compact this sandwich as you make it. The tighter it is packed the better it will look and will stay together when sliced, and it does make a wonderful presentation when sliced.

Try different combinations of meats and cheeses. You can use mayonnaise and mustard if you wish, just be sure your cream cheese layer is covering all edges of the bread first as this ensures that the tomato, oil and vinegar do not make your sandwich soggy by sealing the bread. If you like lettuce on your sandwich then add it by using the whole leaf and not sliced lettuce.

Another great thing about this sandwich is that you can make it up to 2 days ahead of time and keep it stored in your refrigerator, making it not only perfect for Football parties, but for picnics as well.

Serves 8 (can serve more or less depending on the size of your bread)

Cut a slice at the top not very deep into the bread and remove the insides of the bread leaving it hollow like the picture at left. Spread cream cheese spread on sides and bottom and cover well. This will help seal the bread.

Start constructing your sandwich with a layer of cheese being sure to cover the entire bottom of the bread going around in a circle. The first layer of cheese should come up sides a little. Follow with a layer of each type of meat. After the meat layers add the tomato, onion then sprinkle with oil and vinegar and salt and pepper. Add some pepperchini's. Repeat the process, ending with a layer of cheese. Be sure to press down all layers well you want this sandwich to be very compact. Be sure to fill the bread completely to the top.

Spread cream cheese spread on the inside of the top you cut off. Place top of bread back onto your sandwich being sure to align it so it looks like it was never cut off. Wrap tightly with plastic wrap and refrigerate for at least 1 hour before serving. To serve cut like a pie into wedges.