Jambon Beurre Sandwich

There is nothing as staple and as perfect as Jambon Beurre. It’s a sandwich you will find in any boulangerie in France. But, as with every dish so simple, the sandwich can take you to heaven or hell, as every little detail in this sandwich plays a grand role. The bread has to be perfect, as does the jambon and butter, so better find yours at the boulangerie you are certain about, or make one at home.

Recipe created thanks to sandwich recipe bundle patron

for 1 person:

1/3 of a baguette (naturally leavened is my preferred)
a generous amount of butter (I love to use demi-sel, which contains salt)
3–4 thin slices of jambon blanc or jambon cuit

Cut the baguette in half. Spread generously with butter or cut thin slices of cold butter (I love to do this) and place on top of each side. Top the bottom layer with ham and close the sandwich. Serve. I love to enjoy it as it is or with some radishes on the side, balancing the meat and butter with their crunchiness.