Ham & Cheese Sliders with Pineapple Jam

Work is such a funny thing. You’re at the office 40-50 hours a week, and you wind up spending more time with your cube mates than you do your own family. If you’re lucky enough (like I am) and your coworkers all happen to be fun, well-meaning people then you kind of form a little work family. And if you’re super lucky, this work family will have potlucks for any and all occasions. Cooking is love after all!Ham & Cheese Sliders with Pineapple Jam | Diamonds & Bacon

Well, at my office we happen to use basically any day ending in Y as an excuse to snack. We recently had two potlucks within two weeks – one end of summer luau followed by a football kickoff party. As one of my coworkers says (at the end of every month), can you believe the month is almost over and it’s fall already??? Well this month, I actually share her exasperation at the passing of time because I really can’t believe today is the last official day of summer 😦

Am I the only one who thinks this looks like a little slider person?
Am I the only one who thinks this looks like a little slider person?

Since I was trying to slow time down this month, I decided I couldn’t bust out any fall recipes for the potlucks just yet. In an effort to savor summer a bit longer, I went out on a tropical limb and paired ham, cheese, and pineapple. Not exactly revolutionary, but I was legitimately worried it wouldn’t be well received. But good news – the coworkers loved the sliders, almost as much as I love summer!

I made my BBQ mac and cheese for the football potluck a week later, but I would definitely recommend these sliders at your next tailgate – at least while the weather’s still warm!
Ham & Cheese Sliders with Pineapple Jam | Diamonds & Bacon

Ham & Cheese Sliders with Pineapple Jam
Jam adapted from Martha Stewart 
Servings: up to you, but the jam will make at least 50 sliders
Total time: 3 hours


  • Hawaiian rolls
  • Deli ham slices (I used black forest sliced ham)
  • Swiss cheese
  • 1 pineapple
  • 1-1/2 cups white sugar
  • Juice of 2 limes
  • 1 cup water


For the jam:

  1. Peel the pineapple and grate the flesh, you should get at least 2-3 cups of fruit
  2. Put pineapple and  water in small sauce pan, cook over medium heat for abotu 35 minutes until the pineapple has softened 
  3. Add lime juice and sugar (start with 1 cup and adjust as needed depending on sweetness of pineapple), continue cooking until the mixture has thickened, about an hour
  4. The jam may still look too runny at this point – do not dump out any excess liquid! Once it begins to thicken, take of heat and let it cool – I put mine in the fridge over night and it came out perfect

For the sliders:

  • Cut Hawaiian rolls in half
  • Layer ham and cheese on bottom roll, spread about a teaspoon of jam on the top roll, and form cute little sliders 😀 
  • Optional: If you’re eating these right away, I’d recommend toasting the sliders in the oven/broiler for about 5 minutes to crisp the bread and melt the cheese before adding the pineapple jam
  • Serve with a side of rum punch and enjoy the waning summer days 

Zucchini with Roasted Summer Veggies

Le sigh… I can’t believe we’re already at Labor Day weekend. I am all for a 3-day weekend, but this one just means that my favorite season of all time is drawing to a close. Gone are the long days, warm beaches, and cold drinks. Now it’s already dark when I wake up and soon it’ll be frigid outside. I know there are people who are so pumped for all things cozy, #pumpkin, and fall, but I am not one of them. My goal is to savor as much of summer as possible! Zucchini with Roasted Summer Veggies | Diamonds & Bacon

There is at least one good thing about the end of summer: the plethora of summer veggies available and at their peak ripeness! I’m talking all the summer squash, zucchini, tomatoes and corn you can handle! I was going to share a recipe for just a tomato sandwich, because tomatoes are seriously so good right now, but I though that’d be a little boring.

I was also roasting some garlic at the same time - totally optional, great for later!
I was also roasting some garlic at the same time – totally optional, great for later!

So I decided I wanted to jump on the zoodle (aka zucchini noodle) bandwagon for this recipe, but I don’t have a spiralizer. Instead, I used the mandolin to make really thin strips of zucchini then cut those into smaller pieces… and then I got impatient and just thinly sliced them myself. So what we have here is really more of a slaw but just as delish.

Example #1 of why I need a spiralizer..
Example #1 of why I need a spiralizer..

The end result was a perfect dish (side or main) that really brings out the best of the summer flavors. Hope you all enjoy your three day weekend, and soak up the sun and veggies while you can!Zucchini with Roasted Summer Veggies | Diamonds & Bacon

Zucchini with Roasted Summer Veggies
Prep Time: 20 min            Serves: 4-6
Total Time: 40 min


  • 1 zucchini
  • 1 pint grape tomatoes (mine were the “artisan” variety with yellow, red, and purple tomatoes but any and all variety of fresh tomato will work)
  • 1 orange pepper
  • 1 yellow pepper
  • 2 cloves garlic
  • Olive oil
  • Oregano
  • Salt
  • Pepper
  • Parmesan for serving (optional)


  1. Preheat oven to 350 degrees
  2. Slice peppers into 1″ chunks (or long strips would be good too)
  3. Toss with tomatoes on baking sheet with olive oil, oregano, salt and pepper
  4. Cook in oven for 20-30 minutes until tender, tossing halfway through
  5. While the tomatoes and peppers are roasting, thinly slice zucchini using a grater, mandolin, or spiralizer
  6. In a large pan over medium heat, heat olive oil and two cloves of minced garlic
  7. Add in zucchini and cook for 3-5 minutes with salt and pepper so that zucchini is very lightly sauteed, turn heat down to low
  8. Once the roasted veggies are done, add all of the veggies and juices into the pan with the zucchini 
  9. Toss together in the pan, serve warm with parmesan cheese and enjoy a nice summer evening