Lunch should be simple but never dull. It’s easy to fall into the habit of the same meal every day, so recently I used Hidden Valley’s Smoked Bacon Ranch Sandwich Spread to brighten our midday routine.
I’m usually home for lunch—whether I’m working from home or staying with the kids. Sometimes we head out to let the kids play and grab a quick meal, but most days we stick to sandwiches, wraps, or something from the freezer because they’re fast and easy.
Occasionally Ben comes home for lunch. He’s happy with whatever I put together, but I like surprising him with something a little more special now and then. That’s where the Smoked Bacon Ranch Sandwich Spread came in handy. Many of you already use Hidden Valley Ranch in recipes, but their sandwich spreads are a wonderful way to add instant flavor.
I wanted to make lunch more interesting while still including some veggies, so I created these open-faced sandwich melts. They’re topped with melted Gouda, ham, and asparagus, and the Smoked Bacon Ranch Sandwich Spread gives each bite a savory, herby kick.
They look fancy, but they’re not complicated. These melts come together in minutes, so your lunch stays quick and satisfying. You can also serve them as an appetizer—use smaller rolls and cut the asparagus to fit—and you’ll have meat, cheese, bread, and veggies all in one bite.
Hidden Valley’s blends work well across dressings, dips, sandwich spreads, and side dishes; the herb-and-spice profile adds depth to simple recipes.
This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are my own.
Recipe Card
Print Recipe
Smoked Bacon Ranch Ham and Asparagus Melts
20
15
35
8 servings
Ingredients
- 8 oz bag frozen steamable asparagus spears
- 4 long bakery rolls
- Hidden Valley Smoked Bacon Ranch Sandwich Spread
- 8 slices Gouda deli cheese
- 8 slices deli ham
Instructions
- Cook the asparagus according to package directions. Remove the spears from the bag and let them cool slightly.
- Preheat the oven to 450°F. Slice the bakery rolls in half and place them cut-side up on a baking sheet. Spread a thin layer of the sandwich spread over each piece of bread.
- Cut each slice of Gouda in half to make 16 rectangles. Place one rectangle of cheese on each piece of bread, top with a slice of ham and two asparagus spears, then add another rectangle of cheese on top.
- Bake for 8–10 minutes, until the bread is toasted and the cheese begins to brown. Serve warm.
Nutrition
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