4 crusty (in a good way) Italian rolls
1 lb (leftover) sliced ham
1/4 cup peach pepper jam (I used the peach-fish pepper jam I canned last year)
3 tablespoons Dijon mustard
8 slices smoked provolone
4 hard-boiled eggs, sliced*
Slice rolls. Slather jam on one side, mustard on the other. Top the mustard side with cheese then a single layer of egg then ham. Close. Devour.