Hot Roast Beef Mini Sandwiches

By mlmason

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 lb. thinly sliced deli roast beef, chopped
• 1/2 lb. thinly sliced Havarti cheese
• Salt and pepper to taste

Details

Servings 24

Preparation

Step 1

Preheat oven to 325 degrees. Heat walnuts in a small nonstick skillet over medium-low heat, stirring occasionally, 5-6minutes or until lightly toasted and fragrant
Remove rolls from pkg. (do not separate rolls) Cut rolls in half horizontally, creating 1 top and 1 bottom per pkg. Spread preserves on cut sides o tops of rolls, sprinkle with walnuts. Spread mustard-mayo blend on cut sides of bottoms of rolls, & top with beef and cheese. Sprinkle with salt & pepper, if desired. Cover with top halves of rolls, preserves side down, and wrap in aluminum foil.
Bake at 325 for 20 to 25 minutes or until cheese is melted.

To make ahead, prepare recipe, wrap in aluminum foil & freeze up to 1 month. To serve, thaw overnight in refrig, and then bake.
(Hellmann's Dijonnaise Mustard was used for testing purposes.)