Jambon-Beurre (Classic Butter and Ham Baguette)
Quick answer
- Active time
- 8 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Baguette, butter, and ham are almost the whole sandwich, so butter temperature and how the ham is layered show in every bite.
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Butter soft enough to dent with a finger spreads thinly without tearing the crumb. The baguette is split with the knife held low and opened by hand, never hollowed out. Thin, lightly salty ham suits it best; fold it loosely instead of pressing it into a slab, and tuck sliced cornichons between the folds and along the edges so each bite gets some acidity. If the sandwich has been chilled, give it 10 minutes at room temperature so the butter softens again.
Ingredients
Instructions
- 1
Leave 50 g unsalted butter at room temperature until a finger presses into it easily.
Slice the 4 cornichons lengthwise into thin pieces, then pat them dry so they do not make the baguette soggy.
- 2
Set the baguette flat and split it lengthwise with the knife held low and steady.
Open it gently with your hands, keeping the crumb intact, and brush away only large loose crumbs.
- 3
Spread the softened butter evenly over both cut sides of the bread.
Work in thin passes instead of pushing hard, because cold lumps or heavy pressure can tear the delicate crumb.
- 4
Spread 1 teaspoon Dijon mustard very thinly on one buttered side, keeping it even from end to end.
Scatter 0.25 teaspoon black pepper broadly so the pepper do not collect in one spot.
- 5
Fold the 120 g jambon ham loosely onto the bread so it forms thin, airy layers rather than a dense stack.
Tuck the cornichons between the ham folds and near the edges for acidity in each bite.
- 6
Close the sandwich and press with your palm for only about 2 seconds to hold the filling in place.
Cut it in half and serve immediately, or if chilled, rest it 10 minutes at room temperature first.
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