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?
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Week 19 Finalists: Best Ham and Cheese Recipe Contest
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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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