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Nom Nom Nom.
A comforting grilled ham and cheese sandwich turns divine with a figgy relish and other quality ingredients. You can interpret this sandwich any way you like, but I am fond of it with thin slices of prosciutto and buttery Toma cheese, a semi-hard cow’s milk cheese from the Aosta region of Italy. Sprinkle with a dusting of Parmesan just before serving. The relish can be made ahead and kept in the refrigerator, and makes more than you will need. Reserve any extra to enjoy with cheese and wine in the afternoon. It will keep for several months in the refrigerator. Recipe and photo from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.
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