Hot Roast Beef Party Sandwiches

Hot Roast Beef Party Sandwiches-- A Pinch of Joy
Hot Roast Beef Party Sandwiches-- A Pinch of Joy

Hot Roast Beef Party Sandwiches was one of the main dishes I served at two ladies luncheons recently. A hot sandwich was a nice counterpoint for the cold salads and desserts that made up the rest of the menu. They were so easy to make and, most importantly, delicious! The size was just right for guests who were sampling everyone’s contribution. The guys are always happy to dispatch of any leftovers with the “suggestion” I might need to make some of these wonders just for them. Who knows? Some wintry Sunday evening, I just might make these for family supper!

I made them the morning of the event, but they could be prepared up to a month ahead of time, assembled and wrapped for baking. Thaw overnight in the refrigerator before baking as directed. I used a package of 12 rolls that had been baked together, Hellman’s dijonnaise mustard mayo mix and sugar free peach preserves. The meat this time was Oscar Meyer Carving Board Roast Beef, which I liked because it was cut thickly and just enough for the twelve sandwiches. If Havarti Cheese is available with the other sliced cheeses in the dairy section, it is a bit cheaper than the deli slices. Time the end of the baking ten minutes or so before serving, to let the foil cool a bit and make handling easier.

Centerpiece Casual Luncheon--A Pinch of Joy

Black and white table setting for a casual outdoor luncheon.  Guests brought a salad or dessert and I provided the main dishes.  Party does not mean fancy — just a welcoming and hospitable atmosphere.  These are my “everyday” dishes and a tablecloth right out of the dryer.  Hydrangeas are from the garden in a vase by Tar-jay!  The only “fancy” are the black and white paper napkins from TJ Maxx.

Fountain -- A Pinch of Joy
Party day was absolutely beautiful, with a slight breeze and the sound of water falling from the small fountain.

Hot Roast Beef Party Sandwiches

Cook Time: 30 minutes

Yield: 12 servings

Serving Size: one roll

Hot Roast Beef Party Sandwiches

Sweet and savory addition to the party table, a hot sandwich that pleases everyone!


  • ½ cup finely chopped walnuts
  • 12 dinner rolls (package sizes may vary)
  • 2/3 cup peach preserves
  • ½ cup mustard mayonnaise blend
  • 12 ounces deli roast beef
  • 8 ounces Havarti Cheese


  1. Preheat oven to 325 degrees
  2. Heat walnuts in small skillet over medium heat, stirring often until lightly toasted and fragrant, about 5 minutes.
  3. Remove rolls from package. Do not separate. Cut rolls in half horizontally, creating 1 top and 1 bottom per package.
  4. Spread preserves on cut side of top of rolls and sprinkle with chopped walnuts.
  5. Spread mustard-mayo blend on cut side of bottom of rolls. Top with roast beef and cheese.
  6. Set top half of rolls, preserves side down, onto bottom half.
  7. Wrap securely in aluminum foil. Can freeze at this point and keep up to one month. If frozen, thaw overnight in the refrigerator before proceeding.
  8. Bake at 325F for 30 minutes or until cheese is melted.
  9. Slice rolls apart to form individual sandwiches.

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Hot German Potato Salad

Hot German Potato Salad -- A Pinch of Joy
Hot German Potato Salad -- A Pinch of Joy

Donna was a guest at one of the two luncheons that took place on our deck last week. They were casual affairs of the potluck sort with the guests bringing a salad or dessert. Donna brought a classic hot German potato salad and was gracious enough to share the recipe she’d gotten from her sister in law via Better Homes and Garden cookbook. Donna said she’d used her mother’s recipe without the spices, until she tasted this combination of flavors. Finding out the recipe was easy to make was a bonus! German potato salad is traditionally served hot and will be perfect for the coming fall weather. Time tested and stamped approved!!!

 The peel will slip off the boiled potatoes easily.  You can rub off the peel by using a clean dish towel.  Hold the potato with the towel in one hand and rub off the peeling with the other — somewhat similar to drying a cup.  Or hold the potato on a cutting board with a fork and gently tease off the peel with the tip of a knife.  Stir the cooked potatoes into the dressing gently to avoid breaking them.   I would also tip the skillet to make the dressing run to one side and spoon it over the potatoes to lessen the amount of stirring necessary to coat the potatoes.

This week is Donna’s birthday. Here are wishes for a wonderful celebration day and the beginning of a fabulous new decade!!!

Donna also shared this recipe for Spinach Salad with Lemon Garlic Dressing a couple of years ago. 

Hot German Potato Salad

Yield: 6 servings

Hot German Potato Salad

A tangy, yet slightly sweet potato dish with bacon and onions! Delicious with brats or burgers, a hit at potlucks and just for the family at home.


  • 1 ¼ pounds potatoes
  • 4 slices bacon
  • ½ cup chopped onion
  • 1 Tablespoon flour
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ½ teaspoon celery seeds
  • 1/8 to 1/4 teaspoon pepper
  • 2/3 cup water
  • ¼ c vinegar
  • Snipped fresh parsley


  1. Cover potatoes with water and boil potatoes until tender about 15-20 minutes.
  2. Drain and somewhat cool to touch. Peel and slice into ¼ inch slices.
  3. Dressing
  4. While boiling potatoes, cook bacon till crisp in medium sized skillet. Remove bacon and reserve 2 Tablespoons of bacon grease in skillet.
  5. Add onion to drippings, cook on medium heat till tender. Set aside until potatoes are peeled and sliced.
  6. Stir in flour sugar, salt celery seeds, dry mustard, and pepper until mixed well.
  7. Stir in water and vinegar. Cook over medium heat, stirring until thickened and bubbly.
  8. Gently stir in potatoes & bacon crumbles. Cook, stirring gently 1 or 2 min till heated through.
  9. Transfer to serving bowl & sprinkle with fresh parsley

Risky Dark Chocolate Covered Cheesecake Balls

Chocolate Covered Cheesecake Pops--A Pinch of Joy
Chocolate Covered Cheesecake Pops--A Pinch of Joy

I am not destined to be a chocolate dipper!  See that leering face on the plate lower right?  Even the chocolate is going Mwhahaha! 

These sounded so good that I tore out the recipe and added it to the stack of goodies I wanted to make for a special luncheon. I mixed up the cheesecake (which isn’t really cheesecake – it’s more on the cream cheese truffle side). It went into the big freezer for the specified time and then life got crazy. I put off dipping the frozen bites in chocolate. Wheels and I tested them a couple of times. Good. Not cheesecake. Not truffle. But good. And a few days later it was crunch time to dip them in chocolate and make them all pretty for the next day luncheon.

Oops! The dark chocolate chips I thought were in the cupboard were really white chocolate chips. Wheels and Bytes trucked off to the late night grocery for dark chocolate chips. And coffee — because we were out of K-cups for the Kuerig and it didn’t seem hospitable to offer fill it yourself  cups for the luncheon. By the time they got back I had talked myself out of dipping the cheesecake truffle balls. There was so much food that no one missed them the next day. No one drank any coffee either. But don’t tell Bytes and Wheels.

Fast forward several days. I decide it’s time to dip these little balls in chocolate so we can have a nice treat for dessert. Ummmm . . . . . . yeah.

I measure out half the required amount of chocolate chips from the 20 ounce bag, and put them in the microwave to melt as directed. I dash to the basement, snatch the waiting pan of frozen cheesecake/truffle balls from the freezer, grab the lollipop sticks from the ironing board and run back upstairs before the microwave beeps. Stir the chocolate chips and put them in the microwave for another twenty seconds. Insert lollipop stick into each of the 19 frozen balls that remained.Yeah, I know the directions say to put them in earlier — but I wouldn’t have been able to shut the freezer.  And this worked.   So far so good.

 Give the melted chocolate chips a final stir and begin to dip. Let the excess chocolate drip off, it said. Except it liked it on the frozen ball and didn’t want to drip. I tried “helping” the excess chocolate drip off and shaved off the whole bottom of the next one. Twirl the third one – the excess chocolate just wrapped itself tighter. The fourth one only took chocolate on the bottom half and had to have spoonfuls poured on the top. The chocolate was getting cool even though I was working very quickly  so I added the fifth and sixth ones to the bowl and spooned chocolate over both. No excess came off there either. The seventh was even less cooperative, but perseverance got it covered. The eighth one sucked up the remaining chocolate.   The chocolate that was supposed to cover 12 out of 24 beautiful little cheesecake pops.

I looked over the eight chocolate covered goodies and gave up on beautiful. I measured out another 8 ounces of chocolate chips and repeated the microwave step. The chocolate seized. Meaning the chocolate chips lost their shape and became smooth. And then stiff while still warm. That stuff was not going to surround anything!  I dumped the remaining chocolate chips in the bag into another bowl and put them in the microwave. Melted. Not seized.

I gently lifted a cheesecake/truffle to dip and came up with only a stick. Two more sticks pulled out of the balls that were losing their frozen status, then a cheesecake made it into the bowl before falling off. I scooped it out with a spoon and tried again. Success for that one – but with much excess chocolate. A couple more fell into the chocolate and then another hung on long enough to become chocolate covered. I was scooping yet another stickless ball out of the chocolate when Wheels wandered through and stopped to drool. He was ready to serve as taste tester. Oh, indeed! Then he took one look at the pile of empty sticks amid drips of dark brown, eyed the bowl of seized chocolate, my intense concentration and decided to keep going.

Chocolate Dipping -- A Pinch of Joy

I’m going to give you the recipe just because . . . I had a 25% success rate for the chocolate covered part and they were quite good!  Even the stickless cheesecake/truffle part with chocolate “chunks” tasted fine. We just had to eat with a spoon instead of nibbling around those cute sticks. Maybe chocolate coating instead of chocolate chips??  You may be more successful and I’d love to hear your secret!  

But for me — I’m clearly not meant to be a chocolate dipper. Remember those Peppermint Patties I made?  Even they looked better than this:
Chocolate Dipping Mess -- A Pinch of Joy

Risky Dark Chocolate Covered Cheesecake Balls

Yield: 24 servings

Serving Size: 1 pop

Risky Dark Chocolate Covered Cheesecake Balls


  • 1 8 ounce package cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup whipping cream
  • 16 ounces dark chocolate chips


  1. Beat cream cheese, sugar and vanilla in large bowl until well blended.
  2. Beat cream in separate large bowl at high speed until stiff peaks form. Gradually beat in cream cheese mixture, scraping down bowl after each addition.
  3. Refrigerate for two hours until firm.
  4. Line baking sheet with parchment paper and, using two spoons, gently roll cheesecake mixture into 24 balls.
  5. Freeze 1 hour and then insert sticks. Leave in freezer until ready to dip -- at least two hours.
  6. Melt chocolate in microwave, according to package directions.
  7. Remove cheesecake balls from freezer. Dip in chocolate, rotating to coat evenly. Let excess chocolate drip off.
  8. Return to parchment lined baking sheet and freeze just until firm. Store in refrigerator.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   You probably won’t want to share THIS post, but look around and you will find others that may be helpful or inspiring!   Please share them!  Your support of A Pinch of Joy is  appreciated!

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