This is an updated version of a recipe that used ham, cheese, and mustard. Eyes lit up at our tasting table when these roast
beef sandwiches came out of the oven.
Ingredients:
- 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)
Directions:
1.
Heat walnuts in a small nonstick skillet over medium-low heat, stirring
occasionally, 5 to 6 minutes or until lightly toasted.
2.
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.
3. Bake at 325° for 20 to 25 minutes or until cheese is melted. Slice into individual sandwiches.
Note: To make ahead, prepare recipe as directed through Step 2, and
freeze up to 1 month. Thaw overnight in refrigerator, and bake as
directed in Step 3. For testing purposes only, we used Rainbo Dinner
Time Rolls, Hellmann's Dijonnaise Mustard, and Boar's Head Londonport
Top Round Seasoned Roast Beef.
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