Preheat the oven to 350 degrees. Melt 2 tablespoons of the butter in a small saucepan over medium-high. Add the flour, and cook, stirring constantly, until a paste forms and begins to bubble, about 1 minute. Remove from the heat, and whisk in the salt and pepper. Set aside to cool slightly.
Remove the rolls from the aluminum pan, and place on a flat surface. Using a bread knife, cut the rolls crosswise, creating tops and bottoms. Transfer the bottoms of the pan, cut side up, and layer with half the ham or turkey pieces. Using half of the cooled white sauce, dollop each roll bottom with about a spoonful. Layer evenly with cheese slices. Repeat the layers once. Top each with a tomato slice, and cover with the tops of the rolls.
Combine the Dijon, Worcestershire, and remaining 3/4 cup butter in a microwaveable bowl; microwave on HIGH until the mixture is melted, about 30 seconds, stirring after 15 seconds. Stir in the parsley, and poor the mixture evenly over the rolls in the pan.
Bake at 350 degrees until the rolls are golden brown and the fillings are bubbly, about 20 minutes. Keep warm, and serve warm or at room temperature.
