ReceptnaptárJambon-beurre (classic ham and butter baguette)
Jambon-beurre is France's most popular sandwich: fresh, crusty baguette, butter and good cooked ham, nothing else. Precisely because it is so simple, everything depends on the quality of the three ingredients and on the proportions.
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Ingredients
Method
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- Split the baguette lengthways.
- Spread generously with butter right to the edges.
- Layer on the ham slices.
- If you like, serve with a few gherkins.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use soft, room-temperature butter: cold butter tears the bread and cannot be spread evenly.
- Spread the butter generously, because it also acts as a moisture barrier, and that is what makes a real jambon-beurre.
- Buy a baguette baked the same day, with a crisp crust and an airy crumb.
- Good-quality, thinly sliced, fine cooked ham (jambon de Paris) is best.
- If you add gherkins, slice them very thin so they do not overpower the other flavours.
Frequently asked questions
Why is there no lettuce or tomato in it?
The traditional jambon-beurre is deliberately minimalist: the focus is on the flavour of butter and ham, and vegetables would make the bread soggy.
Can it be made ahead?
At most 1-2 hours before eating; after longer standing the baguette crust softens.
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