Jambon Beurre (French Ham and Butter Sandwich)
Jambon beurre, a French ham and butter sandwich made on a baguette, is one of the simplest, but one of the best sandwiches you’ll ever have!
I hope this jambon beurre will be a delight for you to discover, if you have not yet had the pleasure of tasting one.
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I’ve been writing and posting like a mad woman since I returned from Europe in September, all the way until Christmas. There were also other deadlines on top of the culinary tour posts I’d written. I honestly didn’t step foot into a store to do Christmas shopping until December 23rd.
I’m sharing this jambon beurre baguette with you because it’s one of my all-time favorite sandwiches! However, this isn’t just any ham and butter sandwich, I’m referring to the French style, jambon-beurre. I have it whenever I get the chance, especially when I’m in Paris. As you can see from a recent trip to Strasbourg, France, I snagged one there. I also discovered a new favorite: rhubarb tart with meringue topping!
What is Jambon-Beurre made of?
A jambon beurre is simply made with French ham, good quality butter, and part of a baguette. It is one of the most simple sandwiches, but also one of the tastiest! The quality of the ingredients are key (no surprise here)!
This gorgeous jambon beurre was taken at a cafe in Saint Germain en Laye, just outside Paris, when I visited my friend, Jill (Mad About Macarons). This jambon beurre recipe, isn’t actually a recipe, per se, because it’s so simple. However, you will need a recipe for these classic French madeleines.
So simple, yet so satisfying!
Last year, I was lucky enough to buy real French ham at a gourmet import store here in LA. I also bought a crusty baguette and always have a really good quality butter on hand, so that’s all that was needed. I’ve also made a ham and cheese pinwheel sandwich and a post on three different pinwheel sandwiches which is really popular.
Another killer ham sandwich I discovered in my travels to Scotland.
What do I Need to Make Jambon Beurre?
These three quality ingredients: bread, butter and ham = heaven. Don’t miss having one if you go to France! In my experience, these are the best you’ll ever have. Or if you go to Seattle, stop by Le Panier as they have delicious varieties of quality, French baguette sandwiches.
I also made jambon beurre (French ham and butter sandwiches) in England at my cousin Connie’s house. If you’ve never had one, you should do yourself a favor and rustle up these three ingredients. You really don’t need a recipe, but here’s what to do~
Jambon Beurre Recipe
(How to Make Jambon Beurre)
A classic French recipe serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- baguette
- good quality butter
- French style ham
Directions
Cut the baguette into quarters, then slice in half lengthwise.
Spread the softened butter onto the baguette. Don’t put it on like cheese, but don’t put too little, either.
Add the slices of ham. This is not a NY deli style sandwich; two thin slices will suffice.
Enjoy your ham and butter baguette, you lucky devil!
Love French food, don’t miss out on making your own 5 star French onion soup!
And for dessert, serve these scrumptious profiteroles!
Or try these passion fruit and lemon meringue tartlets that are straight out of a French patisserie,
to enjoy after your jambon beurre!
Jambon Beurre
Ingredients
- 1 crusty baguette (good quality)
- 2 oz butter (top quality, softened)
- 8 oz French ham (if you can find it, if not, the best, thinly sliced ham you can get)
Instructions
- Cut the baguette into 4 pieces and slice lengthwise.
- Spread the butter on both sides of each piece of bread,
- Top the bottom bread with the the sliced ham.
Notes
- Like so many other simple recipes requiring few ingredients, this sandwich will be lackluster if you do not use top quality ingredients.
Nutrition
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I found this a revelation the first time I had it a few years ago. So simple, and Americans really don’t put butter on their sandwiches (their loss). It’s my sandwich of choice now. And you are so right…top quality ingredients, or don’t bother making it!
Sooo glad you have discovered this too, Dorothy! I grew up eating “a piece and butter” as it’s called in Scotland (a piece, meaning a piece of bread). I’m so relieved now that we can get Kerrygold in the US! Finally- REAL butter!
Congratulations on being godmother to such a cutie niece – and she looks like a little you! Christina, I absolutely love a good simple sandwich just like this. As long as it’s on the perfect and extra fresh baguette. You cannie beat it! Good luck with that Cullen Skink – can’t wait to see your recipe – and chocolate cake? Sounds like we’re going to be spoiled again.
I did have big cheeks when I was a baby (what am I talking about, I still do)! Cullen Skink coming soon!! Hope it’s as good as yours! :)
This is by far my hubby’s favorite sandwich and it is in my top 5 as well. When I first met my hubby and visited France for the first time (with him) I thought this was the weirdest combination, one bite had me hooked. It is so simple and incredibly delicious. But when you have a simple sandwich like this, every ingredient must be top notch or it falls flat!
I wonder why you thought it was a strange combo? Because there was butter in it and not mayo? I still can’t wrap my head around massively gargantuan American sandwiches! ;)
My favorite ham sandwich! I had my first butter/ham sandwich in Ireland in 1969…I was starving at the time but I can still remember how it tasted SO delicious. Thanks for sharing.
Oh I also love the British/Irish version of this sandwich, too-I totally agree! :)
Delicious sandwich, one I grew up eating. Love it.
:)
I love this sandwich too, and I’m always looking out for good ham.
I’m excited about the Cullen Skink having lived in the U.S. for so long and never seeing smoked haddock here. Finnan haddie as I remember.
Yes, and it’s such good quality fish that Richard smokes! My dad (who had a fish and chip shop in Glasgow) gave the Cullen Skink a huge thumbs up -twice, so it’s a go! :)
Couldn’t agree more. Simple really is best. If the ham and butter and bread are all of good quality, this sandwich is absolutely divine! And, yes indeed, your goddaughter *is* adorable! Happy New Year.
Thank you, Frank! Yes, the best quality ingredients are key! Happy New Year to you, too!
This is almost exactly what I have for breakfast every morning- except sometimes I add slices of hard-boiled egg. A little mustard – deliousness!
What a concept! I would love this for breakfast, too!