Well, we’ve moved, and I’ve mostly unpacked the glut of kitchen stuff we lugged up the stairs into the new and improved Flying Fork headquarters. I have no idea how all that stuff fit in my old house. Needless to say, the new situation is much more user-friendly.

Still, we have scads of projects left to do in the new house, not to mention we’d like to be spending every possible moment idling by the pool, so a lot of fancy cooking will have to wait. I haven’t been to the grocery store in possibly a month, since I was trying to avoid moving food from one house to the other, so I’m making my list and trying to put things on it that will be tasty, summery, and easy-to-fix. I want to stock my fridge and freezer with no-fuss things to eat by the pool or on the run.

http://www.lawrence.com/users/meganstuke/photos/2011/jun/14/215613/

Wouldn’t you rather be here than inside slaving away over a hot stove? I thought so. Make some ham whamiches. Photo by Trina Baker

The first thing that came to mind when I thought of summery fast food from home was my mom’s ham sandwiches. And before you roll your eyes and say to yourself “Really? She’s writing about ham sandwiches?” give this a chance. These are not your ordinary ham sandwiches. Or, as my cousin called them when he was seven, “Ham Whamiches.”

My mom has made these as long as I can remember, often for parties in the ’70s that included fondue and olives in a cheesy bisquick blanket. But she also made them just for us from time to time, and I always considered it a huge treat.

These little numbers freeze perfectly and can be re-warmed in the oven without damage to the bread or taste.

Mom Reno’s Ham Whamiches

12 potato buns (This is key. Other buns have been used to lesser results)
3 lbs good shaved deli ham. I like black forest over honey but whatever tips your scales is fine.
12 slices of cheese, either swiss or American
1/2 stick butter, softened
4 tablespoons yellow mustard
Dash of garlic powder
Salt and pepper to taste
1 tablespoon dill (less if fresh)
2 tablespoons finely diced onion

I like to do this assembly-line fashion.

First, I mix up the “spread”. Just stir together the butter, mustard, spices, and onion to form a creamy spreadable mix.

Slice open your buns, and smear the butter/mustard mix on the top bun. Repeat 11 times more.

Then pile two slices of ham on the bottom bun, and slap a piece of cheese on top. Repeat 11 times more

Assemble, and wrap in aluminum foil.

You can bake these right away at 300 degrees for about 6 minutes. Or, you can pop them in the freezer for later, and if so, bake them for more like 15 minutes. Check at 12 minutes to make sure you’re not overkilling it.

These are awesome to serve your guests at a Father’s Day picnic or Fourth of July, or, if you are like me, you will make them and put them in the freezer to pull out at a moment’s notice. I serve them exclusively with Art and Mary’s Salt and Vinegar chips, and a pile of grapes. Anything else would be sacrilege.