2 packages dinner rolls (I used Hawaiian)
2/3 cup peach preserves
1/2 cup mustard-mayonnaise blend
1 lb thinly sliced deli roast beef, cut into strips
1/2 lb thinly sliced Havarti
1/2 cup finely chopped walnuts (optional)
1. Heat walnuts in small nonstick skillet over medium-low heat, stirring occasionally, 5 to 6 minutes or until lightly toasted.
2. Remove rolls from packages, but do not separate rolls. Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Lay the bottom layer into a 13x9 glass baking dish. Spread preserves on cut side of top of rolls; sprinkle with walnuts. Spread mustard-mayo blend on cut sides of bottom rolls; top with beef and cheese. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.
3. Bake at 325 for 25 to 30 minutes or until cheese is melted. Slice into individual sandwiches.
Sandwiches are also able to be made ahead. Just prepare through step 2 and freeze up to one month. To thaw, put in the refrigerator overnight and then bake as directed. They can also be assembled and refrigerated for several hours ahead before baking.
And as a side note, I love these little Kate Spade Party Plates. They're the perfect size for appetizers, and they can easily be used for dressy or casual occasions. We received 8 as wedding gifts, and I've been slowly working to collect more for entertaining.