This classic French sandwich is a testament to the beauty of French cuisine. It's simple and delicious. Jambon beurre is a three-ingredient sandwich that you'll find at most boulangeries (French bakeries). But don't be fooled by its simplicity; the key to a perfect jambon beurre is in the quality of the ingredients. You want a fresh, crispy baguette, a good quality ham, and the best butter you can find. It's incredible how the simplest things often turn out to be the best.
Cut each baguette in half lengthwise.4 extra crusty French mini baguettes
Cut the butter into thin slices and lay it on both cut sides of the bread. Use a butter knife to spread it out lightly. (see note 3)8 tablespoons European-style salted butter
Divide the ham slices equally over the bottom half of each sandwich.12 oz/ 340g Jambon de Paris
Place the top halves of the bread back on the sandwiches and serve. Or wrap it in parchment paper and plastic wrap and refrigerate it for up to 8 hours.
Notes
I like to use individual-sized baguettes, but you can buy a longer one and cut it in half. You want a traditional French baguette for this recipe. It should be super crispy and crunchy on the outside and soft and chewy on the inside.
European butter has a much higher fat content (and less water) than American butter. It is rich and creamy with a beautiful deep yellow color and smooth, creamy texture. The best is Isigny Sainte-Mere Beurre D'Isigny AOP, which you can find in more specialist grocery stores. For a regular butter that you can find in most grocery stores, go for Kerrygold or Presidents. Pick a salted butter, or sprinkle a few salt crystals over the butter if you have unsalted butter.
Make sure the butter isn't fridge-cold. You want to remove it from the refrigerator for 10 minutes so it is firm with a bit of spreadability. It should be placed on the sandwiches in thin slices and spread it slightly so all the bread is covered. You want a thick layer of butter, not a light smear.
If you can find Jambon de Paris, go for that; it is the most authentic. It is a beautiful, unsmoked, wet-cured ham with a lovely, juicy texture. If you can't find that, buy the best-quality, thickly sliced, unsmoked ham you can. Italian Parma Cotto is a good alternative as it is prepared in the same way as French ham.