Swimming Food

We are summer swim team people. Mr. Star Wars moved up an age group this year, and his practice time is now an hour later than Miss Priss’. That means we spend every evening at the pool from 5:30 until about 7:45. Prime dinner hour. I was bringing snacks with us to practice and then we would eat really late dinner– like a bowl of cereal– when we got home but that was a disaster. I have started just bringing meals to the pool. My goal for pool meals is food that does not require utensils or dishes.

Yesterday, I brought a pan of those baked ham sandwiches that people serve at tailgates or football parties. The classic recipe with the Hawaiian rolls is really greasy and has too much butter for me (I can’t believe I am saying that), so I combined a few different recipes to reduce the butter amount– a little.

Mini Baked Ham Sandwiches

Ingredients

1/4 c. butter, softened
2 T. horseradish mustard
2 T. finely chopped yellow onion
1 1/2 t. Worcestershire sauce
1 lb. deli ham, very thinly sliced– almost shaved (I like maple glazed)
1 lb. baby Swiss cheese, thinly sliced
1 pkg dinner rolls (you will use 9 rolls)
9×9 inch metal baking pan (disposable aluminum pans work well)

Directions

Mix the softened butter, horseradish mustard, chopped onion, and Worcestershire sauce in a small bowl. Combine well.

Cut the rolls in half horizontally. Keep the top and bottom halves separate.

Spread a layer of butter mixture on the bottom half of each roll and place in a 9×9 pan.
Cut the Swiss cheese slices into quarters. Place one piece of cheese on the buttered bottom half of each dinner roll.
Top the cheese slice with ham.
Add another quarter slice of cheese.
Spread the remaining butter mixture on the top half of each roll and place one on each cheese/ham stack.