The Parisian classic of crusty baguette, excellent ham and generous salted butter.
Jambon-Beurre is the Parisian classic of crusty baguette, excellent ham and generous salted butter.
Make Jambon-Beurre when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Use a very fresh baguette with a crisp shell and light crumb.
Split lengthways without cutting all the way through if possible.
Spread a generous, even layer of salted butter over both cut faces.
Fold in the ham loosely so it stays tender, adding cornichons or a trace of Dijon if desired.
Close, cut and eat immediately.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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