• Remove the crusts from the bread slices. It's easier to trim the crusts before you make the sandwiches. Then stack the slices in pairs so they match. (If you like, transfer the crusts to your favorite freezer container and freeze them. You can use them for croutons, bread pudding, or something else later.)
• Slice the dinner rolls horizontally to make small sandwich buns. Set them aside.
• To make the Sweet and Spicy Pepper Filling: Mix the cream cheese and the pepper spread/jelly in the bowl with a cooking spoon until completely combined. Spread the filling on three slices of bread, top with three slices, and set them aside. If you have any filling left, transfer it to a small container for the refrigerator. Wash your small mixing bowl.
• To make the Sweet Pecan and Honey Filling: Mix the chopped pecans and honey with the cream cheese in the mixing bowl until completely combined. Spread the filling on three slices of bread, top with three slices, and set them aside. If you have any filling left, transfer it to a small container for the refrigerator. Wash your small mixing bowl.
• To make the Marmalade Filling: Spread the marmalade on three slices of bread, top with three slices, and set them aside.
• Refrigerate until you are ready to serve. Then cut each sandwich into 1-inch slices and arrange on a serving plate.

To Make the Chicken Salad Filling

• Mince the cooked chicken breast. You should have about one to one and a half cups of minced chicken. Place the minced chicken in the mixing bowl.
• Trim the celery and mince it. Add it to the chicken.
• Stir in the mayonnaise.
• Add the salt and pepper. You can add more or less than the amount listed, to taste.
• Spread the chicken salad onto the lower half of the dinner roll, and top with its top half.
• Refrigerate until you are ready to serve. These sandwiches are best assembled right before serving.