Hot Ham And Cheese Sliders: Perfect Pairing Ideas

Hot ham and cheese sliders are a delicious, easy-to-make snack that can be served as a party appetiser or a weeknight dinner. But what should you serve with them?

If you're serving these sliders at a party, you could offer other small bites like chips and dip, nuts, and fresh fruit. For a game-day spread, pair them with Oven-Baked Ranch Chex Mix and Easy, Cheesy Hot Pizza Dip. If you're looking for a more substantial meal, try roasted sweet potatoes, air fryer apple chips, or light and easy broccoli salad.

For a sweet and savoury flavour profile, use KING'S HAWAIIAN Original Hawaiian Sweet Rolls as the base for your sliders. The subtle sweetness of the rolls pairs perfectly with the ham and Swiss cheese. You can also experiment with different types of cheese, such as cheddar, Colby Jack, or provolone.

So, whether you're hosting a party or enjoying a cosy night in, hot ham and cheese sliders are a tasty treat that can be tailored to your liking!

Grilled asparagus

Ingredients:

• 1 pound asparagus (choose thick spears)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges, if desired

Instructions:

Preheat your grill to medium heat, about 350° to 400°F, and brush the grill grates clean. Remove the woody ends of the asparagus by snapping them off. You can also use a sharp knife to trim the ends. Place the asparagus in a shallow bowl or on a platter and drizzle with olive oil. Toss the spears with your hands to coat them evenly. Season with salt and pepper and toss again.

Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes, or until the spears are tender and crisp. Use tongs to flip the spears for even grill marks. Transfer the grilled asparagus to a platter and, if desired, drizzle with more olive oil and a squeeze of lemon. It can be served warm or at room temperature.

Tips:

• If you want to add more flavour to your grilled asparagus, you can try toppings such as browned butter and nuts, balsamic vinegar with goat cheese and toasted pine nuts, bacon and Parmesan cheese, feta cheese with sun-dried tomatoes and kalamata olives, ponzu sauce and toasted sesame seeds, or a garlicky vinaigrette.
• To test if the asparagus is done grilling, poke it with a fork. It should be softened but not mushy, and it should still be bright green.
• If you have any leftover grilled asparagus, you can repurpose it in sandwiches, frittatas, egg bakes, salads, and more. It's delicious served cold or at room temperature.

Pasta salad

Ingredients:

• 1 pound of dried pasta (penne, fusilli, rotini, or farfalle)
• 1 cup of sliced bell pepper
• 1 cup of thinly sliced zucchini
• 1 cup of halved cherry tomatoes
• 1/3 cup of thinly sliced green onions
• 1/4 cup of sliced pepperoncini or banana peppers (optional)
• 1 cup of halved mixed olives
• 1 cup of grated parmesan cheese or other hard cheese
• 1 cup of fresh mozzarella balls, chopped
• 1/3 cup of fresh parsley or basil (optional)
• 1/3 cup of red wine vinegar, white wine vinegar, or champagne vinegar
• 1/2 teaspoon of fine sea salt, plus more to taste
• 1/2 teaspoon of fresh ground black pepper
• 1/2 teaspoon of dried oregano
• 2 to 3 tablespoons of juice from pepperoncini jar (optional)
• 1/2 cup of extra-virgin olive oil

Method:

• Bring a large pot of salted water to a boil. Add the pasta and cook until tender (6 to 10 minutes). Drain and rinse well under cold water.
• While the pasta cooks, make the dressing by whisking together the vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil.
• Add the drained and rinsed pasta to the dressing and mix well.
• Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs (if using).
• Taste and adjust seasoning with salt and pepper as needed.
• For the best results, cover and refrigerate for at least 30 minutes and up to 5 days before serving.

This pasta salad is flexible, so feel free to adjust the ingredients to your taste. You can also make it vegan by leaving out the cheese or gluten-free by using gluten-free pasta or quinoa.

Roasted potatoes

Ingredients

You can use any kind of potato for roasting, including red-skinned, russets, Yukon gold, and even sweet potatoes. If you're using small potatoes, cut them in half; if they're tiny, poke them with a fork or knife to allow steam to escape. You can peel the potatoes if you like, but it's not necessary. The skin from russet or Idaho potatoes adds flavour, and the red skin on potatoes looks colourful.

Seasonings

For seasonings, you can use dried or fresh herbs, such as rosemary, parsley, thyme, or basil. You can also add spices like paprika, salt, and pepper to taste. If you're using fresh garlic, be aware that it may burn at high temperatures, so consider using garlic powder instead.

Method

Preheat your oven to a high temperature, around 400°F (200°C). Toss the potatoes with olive oil and your chosen seasonings and herbs. Place the potatoes in a single layer on a baking sheet or tray. Roast them for around 30-40 minutes, or until they are golden brown and tender. You can turn them a couple of times during cooking to ensure they crisp up evenly.

Serving

These roasted potatoes are best served immediately, as they will soften over time. However, if you have leftovers, you can reheat them in a frying pan or oven. They also work well in a frittata, breakfast hash, or casseroles.

Oven-Baked Ranch Chex Mix

Ingredients:

• 1 stick (8 tablespoons) of unsalted butter
• 1 cup of small pretzel twists
• 1 cup of cheese crackers (Cheez-Its)
• 2 packets of ranch dressing seasoning mix (about 1/2 cup total)
• 9 cups of Rice Chex
• 9 cups of Wheat Chex
• 1 cup of oyster crackers
• 3 cups of peanuts
• 2 cups of bagel chips

Method:

First, preheat your oven to 250°F and line 2 rimmed baking sheets with parchment paper. Place the butter in a small bowl and microwave in 10-second intervals until melted. You can also melt the butter in a small saucepan over low heat.

In a large bowl, combine 4 1/2 cups of Rice Chex, 4 1/2 cups of Wheat Chex, 2 cups of pretzel twists, 2 cups of cheese crackers, 1 cup of oyster crackers, and 1 packet of ranch dressing seasoning mix. Give the mixture a light toss to combine.

Next, pour half of the melted butter over the cereal mixture and gently toss to coat. Sprinkle in the remaining ranch packet and butter, then gently toss again to ensure all the pieces are evenly coated.

Divide the mixture between the prepared baking sheets, spreading it into an even layer. Bake for 45-50 minutes, stirring every 15 minutes, until lightly browned and crisp. Let the Chex Mix cool for 10 minutes on the baking sheets before serving.

Tips:

• For a nuttier flavour, use seasoned salt instead of regular salt.
• If you don't have access to Rice or Wheat Chex, you can use corn Chex or any other variety of Chex cereal.
• For a spicier kick, add a teaspoon of garlic powder and half a teaspoon of black pepper to the seasoning mix.
• To make this recipe gluten-free, use gluten-free crackers and pretzels, and ensure your cereal is also gluten-free.

Serving Suggestions:

Easy, cheesy hot pizza dip

This pizza dip is the perfect companion to hot ham and cheese sliders. It's an easy-to-make, crowd-pleasing appetizer that can be prepared up to 48 hours ahead of time. The dip combines all the best parts of a pizza: melty cheese, seasoned tomato sauce, and your favourite toppings. Here's how to make it:

Ingredients:

• 8 ounces of cream cheese, softened
• 2 cups of shredded mozzarella cheese, divided
• 1/2 cup of shredded cheddar cheese
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of dried basil
• 1 cup of pizza sauce (or crushed tomatoes, tomato paste, and seasonings)
• 1/4 cup of shredded Parmesan cheese
• Pepperoni slices to taste (optional)
• Tortilla chips or 1 loaf of sourdough bread, cut into cubes, for serving

Instructions:

• Preheat your oven to 350°F.
• In a bowl, mix the cream cheese, 3/4 cup of mozzarella cheese, cheddar cheese, oregano, basil, and salt to taste.
• Spread the mixture into a pie pan or 2-quart casserole dish.
• Top the cream cheese mixture with pizza sauce.
• Sprinkle the remaining mozzarella and Parmesan cheeses on top, followed by pepperoni (if using).
• Bake for 25 minutes or until bubbly and browned.
• Allow the dip to cool for about 5 minutes before serving.
• Serve with tortilla chips or cubed bread.

Tips:

• For a fluffier dip that's easier to scoop, use a hand mixer to mix the cream cheese.
• If you want crispy pepperoni, add it on top of the cheese before baking.
• To save time, use pre-shredded cheese.
• If you want to add fresh basil, do so after baking.
• If you're using ingredients that contain a lot of liquid (like mushrooms), cook them first to prevent the dip from becoming watery.
• If using pineapple, drain and lightly squeeze it dry before adding.
• For a complete pizza experience, serve with some freshly baked pizza dough for dipping!

This hot pizza dip is sure to be a hit at your next gathering, and it pairs perfectly with hot ham and cheese sliders. Enjoy!

Frequently asked questions