Jambon Beurre

I have made this alot for my husband, who used to live in France. Anyone who has visited or lived in France - and ate this sandwich - would understand why this article and recipe were worth publishing. Here is my attempt at trying to be helpful for those still who look to Notes for actual tips and helpful advice: Many delis and even good supermarkets in the northeast sell French-canadian ham from Montreal that comes very close to the french version. A good baguette is more challenging.

I've always had a jambon beurre with cornichons. Is that inauthentic (not that I really care, frankly, just curious)? I think the pickle cuts through the ham and butter nicely.

Had this first in a smoke filled bar when I was about 24 and too young to understand what it was. Ordered in puzzlement (“why is butter listed as an ingredient?”) Saw that the baguette was covered with *slices* of butter and took all except one of them off in horror. Took a bite of the end that still had the butter on - and was transported. Carefully replaced all of the butter and ate the rest. For anyone asking – in this instance, the cornichons were served on the side.

Jambon de Paris is available at my local Whole Foods. I recommend using President brand of French butter - also at my local WF. The baguette, however, is not coming from WF. Go to a bakery owned by a French person.

This is a dish where the ingredients rule. When it all comes together, the sum is greater than its parts. I think the authentic ham will be the biggest challenge in replicating what you can get in Paris. That said, a lightly smoked ham doesn't go too far wrong.

I recently discovered TJs has delicious mini French Bread in the frozen section that you finish off baking at home. Slices of Brie in the hot baguettes melts the cheese perfectly and a meat free alternative. I sometimes add fig spread too.

Agree with the others! This is French classic is something we'd always pack for school trips growing up in the suburbs of France! You must +have it with cornichons (pickles sadly don't make the cut) to balance the ham! +if you are packing it for travel, wrap it once the bread is cooled (or it'll soften!) +personally prefer salted butter depending on the type of ham!

My first jambon buerre was a happy accident. Wanting to spend remaining coins before boarding return flight home, I purchased a jambon buere at a Roissy airport take-away shop. Knew I’d have to eat it before entering U.S. customs. Flight was about to land and not expecting much—one bite, then two—and mon dieu! How wonderful this inexpensive airport sandwich was. I was giddy from my Paris adventures and quality of ingredients made this second thought purchase into a lasting culinary memory.

At home, I always add a few thinly sliced cornichons to my jambon-beurre. Nothing inauthentic about that for the French.

Living the West Coast I prepare these myself with a same day baguette, sweet cream unsalted butter and Boars Head ham and don’t give authenticity much thought: it’s close enough. Occasionally I commit sacrilege and add a triangle or two of Gruyère, and/or Dijon mustard. Though no longer a true jam on beurre, it’s delicious. Four stars instead of five, only because domestic alternatives to jam on de Paris would have been useful.

The bread is the big star in this recipe. To really discover what a truly great sandwich this can be, come to Paris and eat it made with the artisanal baguette tradition!

Use salted butter to elevate this sandwich from great to excellent! The kind with crystals in it works best. Like mentioned by others, the quality of the ingredients is truly what will make the difference here. Living in France, I've tasted many jambon-beurres and they can be the best sandwich you've ever had or the worst one, depending on the bread, butter, and ham used.

I grew up in Europe and brought simple sandwiches like this to school every day… bread, butter, ham; bread, butter, salami; bread, butter cheese… you name it. No lettuce or tomato on it. Just three simple ingredients. If you have great-tasting ingredients to start with, they add up to one mighty tasty sandwich.

My mother who was French made this for us all the time. Growing up in Puerto Rico in the 50's-60's they had a bread "Pan de aqua" which rivaled French Baguettes. -both my parents -Europeans and Francophiles-agreed. Crusty outside and airy inside. My mother made it with butter, mustard,cornichons,country ham and cheese. the key is not too much ham or too much cheese. less (ironically) is better to balance all the flavors. 1/4 lbs of ham is too much. cut it by half.

Agreed that a few slices of cornichon are great on this sandwich!