1/2 cup margarine
1 (1 ounce) envelope instant French sausage mix
1/2 teaspoon salt
1/2 teaspoon ground sage
1 1/2 cups shredded Swiss cheese
1/2 cup shredded Roma cheese
1/3 cup butter, chilled
2 tablespoons white wine
1/4 cup milk
1 tablespoon beef bouillon granules
In a large bowl, combine margarine, sausage, sage, cheese, cheese, Roma cheese and butter. Mix until well blended. Sprinkle over meat mixture. Cover and refrigerate at least 4 hours before serving.
Preheat grill for high heat and lightly oil grate.
While preparing rolls, combine 1 tablespoon butter into butter mixture. Spread meat on bottom of sheet pan, overlapping with the butter mixture. Drizzle a 1/3 cup cream over meat mixture, repeating overlapping with sage mixture. Spread evenly with decorative millimeters.
When rolls are on grill, drizzle olive oil and salt mixture over rolls. Roll rolls on waxed paper from aluminum foil; serve hot or cold.