|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 3g||11%|
|Total Sugars 6g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Jambon beurre is, quite simply, a ham and butter sandwich in a baguette. It is simple, delicious and a classic of French food.
The architecture is simple: Start with a quality baguette, sliced lengthwise down the middle, spread the cut interiors with a bit of butter and layer in thin slices of ham. That's it. It really is that simple and delicious.
Cook's note: No exact amounts have been given for this recipe because the ham to bread ratio is entirely up to personal taste. Slather a healthy amount of butter on the bread to "seal" the sandwich together and give it a rich flavor but not so much as to make it greasy.
1 loaf baguette, about 8 ounces, high-quality, preferably organic
4 tablespoons (2 ounces) unsalted butter, at room temperature
12 thin slices French jambon, or ham
Lettuce leaves, for garnish
Slice the fresh baguette lengthwise.
Spread the softened butter onto the cut surfaces of the bread.
Layer the ham onto the butter; how much you use is entirely up to you.
Add a few salad leaves or even a few slices of tomato–understand that this is not a classic way of serving but does add an extra dimension.
Sandwich the baguette together and serve the jambon beurre chilled.
Store the sandwich in the refrigerator for up to one day.
This makes a perfect picnic menu item.
Alternatives to the Classic Jambon Beurre
Ham with a buttered baguette is only one of many French classic sandwiches. The addition of a little mustard can switch this sandwich very quickly into something else. Please use French or Dijon mustard (not English).
Add a little salad (not just the leaves) to the ham and butter and serve. If using tomato, do not keep the sandwich as the tomato will make the sandwich soggy. Always add at the last minute.