There are so many iterations of this classic combo, and this week we want your favorites. Do you turn to prosciutto and a nutty, aged cheese? Do you grill your sandwich, or perhaps dress it up with a silky bechamel or a soft fried egg? What's your version of the perfect ham and cheese?
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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Cooking the pickling liquid, and toasting the pine nuts.
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Always a good idea to press down on a lemon before squeezing it.
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Pouring the oil into the arugula pesto as the food processer whirs.
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Cool Fontina rind and label.
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Toasting the bread before filling it (and toasting it again) ensures that there are no soggy bits. Broiling doesn't take very long to burn, so be sure to watch it. Amanda is an expert at broiling, as she doesn't own a real toaster. (Weird.)
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The pickled shallots are great -- and keep the sandwich bright.
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As we were looking for something to really weigh the sandwich down, we saw the pumpkin, and Amanda's kids. They were deemed too wiggly.
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Yes, that's it. Really.
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Merrill cuts nice thick slices of brioche.
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We removed the rind from the brie, but you can certainly choose to leave it on.
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When you have something sticky to weigh, lay down a piece of plastic wrap first.
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Butter about to suffer the fate of heat.
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Toasting the inside of the bread before layering on the fillings is a thoughtful detail.
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Just before going back in the pan for a final toasting.
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Londonfoodieny has you lay something heavy -- we used an iron pan -- on top of the sandwich to press it as it toasts.
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One flip and...
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Ta-da!
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