I don't know if I can endorse that.

But let me think it through.

The fact is—as some of you know—I'm a bit of a ham and cheese fanatic, and I've tried a number of approaches to this highly unkosher art form. Favorites include the slightly grilled version featured at my local chef academy's cafe that features good cheddar, and a panino with ham, jack, and mushroom served at my favorite coffee house on olive bread.

When I worked at the Foodie Magazine and we had a presentation in the conference room, I tended to order pancetta and gruyere on the company dime.

But blue cheese . . . hm. I suppose it would work, if the ham were low-key enough. Most of the time I see the cheese as providing the yin, and the ham as going yang. If the reverse were to work, it would make me very happy indeed. The challenge, always, is to create a sandwich that doesn't taste like a salt lick: in a mediocre restaurant, that's the first thing that hits you with your bad ham and cheese: salt. Ick.

I imagine if I found the right ham to go with Roaring 40s Blue, I could die right then, content. Prosciutto, maybe.

Suddenly, I'm hungry.

Posted by: Attila Girl at 11:58 PM | Comments (1) | Add Comment
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. . . from Jeff Goldstein.

Posted by: Attila Girl at 03:50 PM | No Comments | Add Comment
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