70. Hot Roast Beef Party Sandwiches

From 2007 Southern Living Annual Recipes

So...I could picture the type of rolls that this recipe called for, but neither of the two stores by my house had them. But, I knew it was important that the rolls be "connected," so I just used Sister Schubert rolls that I thawed.

These rolls had EVERYTHING going on...salty from the roast beef, sweet from the preserves, crunchy from the nuts, and creamy from the mayo/mustard.

They don't photograph that "pretty," and they're a little messy...but they're absolutely delicious!

1/2 cup finely chopped walnuts

2 (9.25-oz.) packages dinner rolls
2/3 cup peach preserves
1/2 cup mustard-mayonnaise blend
3/4 pound thinly sliced deli roast beef, chopped
1/2 pound thinly sliced Havarti cheese
Salt and pepper to taste (optional)


Heat walnuts in a small nonstick skillet over medium-low heat, stirring occasionally, 5 to 6 minutes or until lightly toasted.


Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with beef and cheese. Sprinkle with salt and pepper to taste, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.


Bake at 325° for 20 to 25 minutes or until cheese is melted. Slice into individual sandwiches.