A Quote by Daniel Humm
The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple techniques. You start with great bread, a well-cured ham and a sharp local cheese, and the rest is easy. A little butter in a pan and a little patience - in the end you'll have a sandwich that is at once comforting and delicious.
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Call me All-American, but I love Ham and Cheese sandwiches. And not just any old ham and cheese sandwich... My mother's is the best. I've tried many times to make these sandwiches on my own, but it's never the same.
In Porto, you have to eat francesinha. Translated, it means 'little French girl.' It's this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it's usually a bit spicy.
I'm an appalling cook. I can just about create a glass of orange juice and a ham-and-cheese sandwich.
Ham and cheese between two slices of bread do not make a great sandwich. But add some creamy mayonnaise, maybe some bright pickles, and some crunchy vegetables, and we got a decent lunch going on.
I hope we're not barred from Argentina - I'd quite like to go back for another ham and cheese sandwich.
I prefer turkey to other potential sandwich meats. Turkey is delicious, and the turkey and cheese sandwich is my personal favorite. It doesn't upset my stomach, and I like to have it once or twice week.
The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef.
I would love a sandwich,' said Tybalt, with enough gravity to make it sound like a formal proclamation. Resolved: that we will have ham and cheese sandwiches.
I said you could sue a ham sandwich. It's not going to change anything. Well, you can audit a ham sandwich, and it's not going to change anything.
My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side.
Swiss cheese is the only cheese you can draw and people can identify. You can draw American cheese, but someone will think it's cheddar. It's the only cheese you can bite and miss. "Hey Mitch - does that sandwich have cheese on it?" "Every now and then!"
I once overheard the sweetest old woman behind me on a train tell her adorable old husband as he scoffed down a ham sandwich she had brought along, "If you ever yell at me to "stop bringing a ham sandwich with me every where we go" again? Next time I'm bringing a gun. And I'm blowing your God damn head off."
We’re never satisfied when it comes to food. ‘You know what’d be good on this burger? A ham sandwich. Instead of a bun, let’s use two donuts. That way we can have it for breakfast. Look out McGriddle. Here comes the donut-ham-hamburger!’
There are two kinds of ham: raw and cooked. Raw ham is cured with salt and/or smoke over time; cooked ham is boiled. Every culture that makes ham has its own unique and various methods.
Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.
If I'm going to make something in the kitchen, even if it's something as simple as a sandwich, I will take the extra time to make it a great sandwich instead of just an average sandwich. I don't mind investing a little extra work to make something special.
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