Unlike ham and cheese, a sandwich that’s ubiquitous across the globe, jambon beurre (ham butter) is strictly French. Though it’s a seemingly sparse construction — simply baguette, cooked ham and butter — the ingredients for this interpretation from L’Ami Pierre in New York require careful selection. High-quality baguettes are now sold in many bakeries. High-butterfat butter enhances the sandwich, providing more fat than 80 percent supermarket standard, and the ham, preferably silky jambon de Paris, a cooked ham sliced, in the finer shops, from a bone-in joint, can make it or break it. French-style or similar cooked ham is available in many areas; to avoid are boneless, often waterlogged deli hams. Like most sandwiches, this one is designed as a treat for one, but, cut into smaller sections and served on a platter, it can enhance a buffet, even at holiday time.
- Serves: 1 person
- 1(10-inch) section fresh baguette
- 1 ½tablespoons unsalted butter (preferably 85 percent butterfat), softened
- 4ounces thinly sliced cooked ham, preferably jambon de Paris or prosciutto cotto, at room temperature
Step 1Heat oven to 275 degrees. Place baguette in oven and bake 10 minutes, just until the outside crisps. Remove from oven, split in half horizontally and allow to cool to room temperature.
Step 2When bread has cooled, spread butter on both sides. Pile on the ham. Close the sandwich, cut in half on an angle and serve.