CUT French bread in half lengthwise.
SPREAD Mayonnaise Dressing on both pieces of bread.
ARRANGE the cold cuts in layers. Dress with lettuce, tomatoes and pickle slices.
CUT into four or six pieces and serve.
PUT onions, Worcestershire, cayenne, black pepper, mustard, lemon juice and ketchup in a food processor and pulse two to three times to blend.
ADD the mayonnaise and pulse several times to blend.
STORE in the refrigerator in an airtight container for up to two weeks.