Ham and Jam Sandwich
Nothing can compare to jambon-beurre, the iconic Parisian sandwich, which is really just a baguette with salted European butter and unsmoked ham. This rendition expands on that perfect trinity with a few additional pantry ingredients: Jam plays well with ham (like in a Monte Cristo), and Dijon and black pepper bring spice and spirit. Smoked ham adds yet another layer of savoriness, but any thinly sliced ham will work. The result is a hearty, complex but still delicate meal, appetizer or pick-me-up. While ham and jam sandwich doesn’t roll off the tongue quite like jambon-beurre, you have permission to call it a ham-jam-sam, if you like.
- Serves: 4 persons
- 1baguette (about 20 to 24 inches long)
- 4tablespoons salted or unsalted butter, at room temperature
- Kosher salt
- 2tablespoons Dijon mustard
- ⅓cup fruit jam or preserves, such as cherry, peach or orange
- 8ounces sliced ham, preferably smoked or Black Forest
- Black pepper
Step 1Slice the baguette crosswise into four equal pieces: Cut the baguette in half crosswise, then cut each half in half. Slice each piece lengthwise through the middle to split it. Arrange the pieces cut sides up.
Step 2Spread butter on the tops and bottoms of each quarter. If using unsalted butter, sprinkle lightly with salt. Spread Dijon on one side and jam on the other. Pile the ham on the bottom pieces, then season with black pepper. Top the sandwiches and press firmly. Wrapped and refrigerated, the sandwich will keep for up to 1 day.