Photo: Jennifer Davick; Styling: Melanie Clarke
Prep Time
20 Mins
Cook Time
6 Mins
Bake Time
30 Mins
Yield
Makes 12 to 16 servings

*WINNING RECIPE*

Get ahead of holiday parties. Plan to stash a few batches of these casual, three-bite sandwiches in your freezer. This roast beef sandwich recipe is easy for family gatherings as well as upscale entertaining events.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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

Step 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 aluminum foil.

Step 4

Bake at 325° for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately.

Step 5

Note: 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 For testing purposes only, we used Rainbo Dinner Time Rolls, Hellmann's Dijonnaise Creamy Dijon Mustard, and Boar's Head Londonport Roast Beef.

Ratings & Reviews

kccharto's Review

dianezawacki
March 26, 2009
Absolutely delicious! I made three batches for a party, and they were quickly gobbled up.

kendrick's Review

drchill07
January 08, 2009
These won a top prize at a cookie swap!! They were very good. I found the bread a bit difficult to slice into two pieces but once the cheese melts it was forgiving where the bread was torn. . I ran out of haverti cheese and substituted cheddar which was equally delicious. Everyone wanted the recipe.

lindsnt's Review

pbadaluco
January 08, 2009
Made this to serve as a finger sandwich at a party- they were so good! The rolls take a little time to cut apart though if you use a pan of Sister Shubert's rolls. My husband is allergic to tree nuts, so we made them without and they were still a hit.

dianezawacki's Review

AngieWatterson
January 06, 2009
Too sweet! I followed the recipe to the last ingredient, except I spread the peach preserves on much thinner than I should have. Unfortunately, that with the nuts made the sandwiches much too sweet. Hosting a party of 12, ranging in age from 32 -72, I was not even able to get rid of the 1st batch. There was no need for me to make the 2nd. I'll never make this again.

AngieWatterson's Review

bigalotbunches
December 29, 2009
Made and froze these ahead of time for Christmas. Just heated them up and the extended family lapped them up. Even defrosted, you may need to cook a bit longer as the preserves can make the rolls a bit soggy. But they were unanimously voted 'scrumptious!'

AnneMW's Review

Laura51
June 06, 2009
This was very tasty (did omit the nuts). Will make this again and again.

cmtheresa's Review

cmtheresa
July 29, 2009
was hesitant with the walnut/beef/peach combo. So glad I took the plunge! So good!! Reminiscent of the little ham sandwiches everyone serves but a nice twist. Served at Christmas open house and people loved them.

TheBrownFamily's Review

segan101
December 31, 2008
This was a party favorite. Very flavorful. Will make again. :)

YanaNavarre's Review

kendrick
February 12, 2009
Going to have to double this recipe !! A big hit .Easy to prepare and love the fact that I can make ahead and freeze for future use. I was in the supermarket without my shopping list and picked up brie instead of Havarti. Loved the brie!! After putting rolls together decided to brush tops with butter before baking. EXCELLENT !!

bigalotbunches's Review

AnneMW
January 14, 2010
Loved this recipe! I made it without the nuts and with homemade peach preserves. I used to a bread knife to cut the bread which made it slightly easier but the bread is really soft and hard to cut. Everyone LOVED this recipe! I'll definitely add this to my book of recipes.