Hot Roast Beef Party Sandwiches
Makes 12 to 16 servings. This recipe classified as a “winning” Recipe in 2008 Southern Living magazine. There are testing notes and make-ahead instructions at the end of the recipe.
½ cup finely chopped walnuts
2 (9.25-oz.) pkgs. dinner rolls. (If you can’t find packages of that weight, I’ve used Sara Lee Classic Dinner Rolls (17-oz.) and added a little extra to filling ingredients. Use the kind of rolls that are all baked together; not separate rolls)
2⁄3 cup peach preserves
½ cup mustard-mayonnaise blend
¾ lb. thinly sliced deli roast beef, coarsely chopped
½ lb. thinly sliced Havarti cheese
Salt and pepper, optional
1. Preheat oven to 325 degrees.
2. Heat walnuts in small nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until lightly toasted and fragrant. Remove from heat and set aside.
3. 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 roast beef and cheese. Sprinkle with salt and pepper, if desired. Cover with top halves of rolls, preserves sides down, and wrap in foil.
4. Bake at 325 degrees for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately. Using an electric knife makes cutting neat and easy.
Note from Southern Living: To make ahead, prepare recipe as directed through Step 3, and freeze up to 1 month. Thaw overnight in refrigerator and bake as directed in Step 4. For testing purposes, we used Rainbo Dinner Time Rolls, Hellmann’s Dijonnaise Creamy Dijon Mustard and Boar’s Head Londonport Roast Beef.