Taken from my “Favorites” folder!
Purchase the packages with the pan rolls attached together and do not separate the rolls
To make ahead; prepare as directed but omit oven warming, freeze up to 6 weeks, thaw in refrigerator overnight and then warm in oven as directed
1-1/2 cups finely chopped walnuts OR pecans
2 (9.25 ounce) packages pan rolls (do not separate the rolls!)
2/3 cup peach preserves
1/2 cup Hellman’s Dijonnaise mustard-mayonnaise blend
1 pound thinly sliced deli roast beef, chopped
1/2 pound provolone cheese slices ( can use cheddar cheese)
fresh ground black pepper
Preheat oven to 325 degrees F.
Heat walnuts in a small nonstick skillet over medium-low heat, stirring often (about 5 to 6 minutes or until lightly toasted and fragrant, do not omit the toasting!)
Remove rolls from packages. (do not separate the rolls).
Using a large serrated knife cut rolls in half horizontally, creating 1 top and 1 bottom per package.
Spread preserves on cut sides of top of rolls, then sprinkle with walnuts (about 3/4 cup for each pan roll package).
Spread mustard-mayonnaise blend on cut sides of bottom of rolls, then top with roast beef and cheese.
Sprinkle with pepper.
Cover with top halves of rolls, preserves sides facing down.
Wrap in aluminum foil.
At this point you may freeze for up to 6 weeks.
Bake at 325 degrees F for 20-25 minutes or until cheese is melted.
Slice into individual sandwiches.
Posted on Recipezazz.com