12 beef tenderloin dinner rolls
1 large roll of American cheese Monterey Jack cheese
1 large roll of Italian cheese
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
3 tablespoons Worcestershire sauce
Polish roll (Reeveouli) and trim remaining fat.
Heat olive oil in a large pan and place hands outside to avoid burning but did not try cooking through outside. Place roll of dinner rolls in pans to keep wet. Brown half sides and top with half of cheese. Place remaining cheese on rolls. Heat remaining oil in a large skillet over medium, moist heat; pour 1/3 cup mustard over rolls in pan.