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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

INGREDIENTS:

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

INSTRUCTIONS:—————————————————-

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.

Serve immediately.

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Servings 4

INGREDIENTS:

1/2 cup butter, softened

1/4 teaspoon garlic powder (or to taste)

1/2 cup freshly grated Parmesan cheese

8 slices Italian bread

8 provolone cheese slices

INSTRUCTIONS:———————————————

Stir together butter with Parmesan cheese and garlic powder; spread on 1 side of each bread slice.

Place 4 bread slices, buttered sides down, on wax paper.

Layer 4 bread slices on wax paper each with 2 provolone cheese slices, and top with remaining bread slices, buttered sides up.

Cook sandwiches in batches on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown or until cheese melts.

Cut each sandwiches in half.

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Taken from my “Favorites” folder

These are so delicious, I have made them many times for parties and you can make them up to 24 hours in advance

Yield 48-50 pinwheels

INGREDIENTS:

1 (8 ounce) packages cream cheese, softened

1/4 cup mayonnaise

1/8 teaspoon cayenne pepper, optional ( I always add it in)

6 slices soft sandwich bread (crusts removed, can use white or whole wheat bread I like to use a combination of both)

12 ounces smoked salmon

6 canned asparagus spears

INSTRUCTIONS:—————————————-

In a bowl stir together softened cream cheese and mayo until thoroughly blended, then season with a pinch of cayenne pepper or to taste (if using).

Remove crusts from ends of bread slices.

Using a rolling pin roll out the bread slices to flatten slightly.

Divide/spread the the cream cheese mixture on top the 6 slices of bread.

Top each bread slice with smoked salmon slices.

Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).

Roll each slice of bread up firmly.

Wrap each roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.

Cover and refrigerate pinwheels if not serving immediately.

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For Breakfast Club option, substitute 12 eggs scrambled for the turkey breast and omit the Dijon mustard and use only mayonnaise

Amounts listed are only a guideline you may use as much as desired

Servings 4

INGREDIENTS:

1/2 cup mayonnaise

1 tablespoon Dijon mustard (or you can just use only mayonnaise)

12 slices regular sandwich bread, well toasted ( you will have 3 slices bread for each sandwich)

lettuce leaves

8 slices mild cheddar cheese, divided ( or use American cheese slices)

1/2 pound cooked thinly-sliced deli ham

tomato slices

salt and freshly ground black pepper

1/2 pound deli thinly-sliced turkey breast

8 slices cooked bacon

16 long toothpicks ( to secure the sandwich together)

INSTRUCTIONS:——————————————–

In a small bowl combine the mayo with mustard until blended.

Spread about 2 teaspoons on one side of each slice of the 12 toasted bread slices.

To assemble bottom portion; layer 1 slice of toast mayo-side up on a cutting board, then place a lettuce leaf on top of the bread, then one slice of cheese, then ham, then 2 slices tomatoes, sprinkle salt and lots black pepper over the tomatoes, then 1 slice toast (mayo-side down).

Spread mayo mixture onto the top of the bread.

For top portion of sandwich; continue to assemble the sandwich with a cheese slice on top of the bread, then turkey slices, then 2 slices bacon, then 1 lettuce leaf and then 1 slice of toast (mayo-side down) you should have 3 slices of bread for each sandwich (this is for 1 sandwich, continue making the remaining three sandwiches in the same manner).

Cut each sandwich into 4 triangles, then secure with long toothpicks.

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To save time prepared the dressing mixture 1-2 days in advance

Servings 6

INGREDIENTS:

2/3 cup green pimiento-stuffed olives,  chopped

1 (4-1/4 ounce) can ripe black olives,  chopped (squeeze out any excess moisture with hands)

1/4 to 1/3 cup freshly grated Parmesan cheese

1/3 cup prepared Italian salad dressing

1 medium garlic clove, minced

1/2 teaspoon fresh ground black pepper, or to taste

lettuce leaves, optional

1 (1 pound) unsliced Italian bread

1/2 pound sliced deli turkey

1/4 pound sliced Swiss cheese

1/4 pound thinly sliced Italian salami

1/4 pound sliced provolone or mozzarella cheese

1/4 pound thinly sliced bologna or sliced ham

INSTRUCTIONS:——————————————-

In a small bowl, combine the first six ingredients; set aside.

Cut bread in half horizontally, then carefully hollow out top and bottom leaving about a 1-inch shell (discard removed bread or save for another use).

Spoon half of olive mixture over bottom half of bread, then lettuce leaves (if using).

Layer with the turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture.

Replace bread top.

Cut into six wedges.

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Amounts listed are really only a guideline you may use as much as desired

Servings 4-6

INGREDIENTS:

1 loaf frozen or fresh garlic bread

1/2 pound sliced fresh mushrooms

1 large onion, thinly sliced

1/8 teaspoon cayenne pepper (optional)

1/4 cup butter

1 garlic clove, minced

1 teaspoon Worcestershire sauce

salt and fresh ground black pepper, to taste

1 pound shaved deli roast beef (or can use leftover cooked thinly sliced steak of roast beef)

8 slices provolone cheese

INSTRUCTIONS:——————————————–

Bake garlic bread according to package directions.

Meanwhile, in a large skillet saute mushrooms, onion and cayenne pepper in butter until vegetables are tender (about 6-8 minutes).

Add garlic; cook 1 minute longer, then stir in Worcestershire sauce and season with salt and pepper

Layer each half of garlic bread with roast beef, mushroom mixture and cheese.

Return to oven and bake 1-2 minutes longer or until cheese is melted.

Slice and serve immediately.

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I make these often with grilled chicken and my Greek salad dressing

I am not listing amounts you may use as much as you like

This will also work well using leftover grilled steak

INGREDIENTS:

cooked grilled boneless skinless chicken breasts, sliced into strips

flour tortillas

tomato slices

thinly sliced cucumber (cut into 1/4-inch-thick slices, I use a mandoline for sliced)

prepared Greek salad dressing

chopped romaine or arugula

sliced red onion

pitted sliced kalamata olives

salt and fresh ground black pepper

crumbled feta cheese

INSTRUCTIONS:——————————————