The fist time I made these little sandwiches was on Christmas Eve a couple of years ago. A few weeks back, when appetizers were being brought to girls' night, I wanted to make something slightly filling in case everyone brought fruit and veggies. That led me to remember these tasty sliders.
Hot Roast Beef Sliders
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 pound thinly sliced deli roast beef, chopped
1/2 pound thinly sliced Havarti cheese
1. Heat walnuts in a small nonstick skillet over medium-low heat, stirring occasionally, 5 to 6 minutes or until lightly toasted. (I do not always use walnuts.)
2. 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 beef and cheese. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.
3. Bake at 325° for 20 to 25 minutes or until cheese is melted. Slice into individual sandwiches.
*Don't skimp on your mustard-mayo blend or preserves. This helps them get extra gooey and yummy with the cheese.
*Make sure to use aluminum foil. They tend to dry out more if you bake them in a dish and only cover them with foil.