📝 About This Recipe
Transport your little ones to the streets of Paris with the Jambon-Beurre, the quintessential French sandwich that celebrates the beauty of simplicity. This iconic duo of high-quality ham and creamy butter nestled inside a crusty baguette offers a satisfying crunch followed by a melt-in-the-mouth richness. It is the ultimate elevated lunchbox staple that proves you only need three perfect ingredients to create a masterpiece.
🥗 Ingredients
The Bread
- 1 loaf Fresh French Baguette (traditional 'tradition' style with a honeycomb interior)
The Dairy
- 4 tablespoons European-style Salted Butter (high fat content, softened to room temperature)
- 1 pinch Flaky Sea Salt (optional, to enhance the butter flavor)
The Meat
- 6-8 slices Jambon de Paris (unsmoked, high-quality cooked ham, sliced very thin)
Optional Kid-Friendly Additions
- 4-6 pieces Cornichons (sliced into thin rounds for a vinegary crunch)
- 2 slices Mild Gruyère Cheese (thinly shaved for extra protein)
👨🍳 Instructions
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1
Select a baguette that feels light for its size and has a golden, crackly crust. If the bread is a few hours old, you can refresh it in a 350°F (175°C) oven for 3-5 minutes to restore the crunch.
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2
Using a long serrated bread knife, cut the baguette into two individual portions, approximately 6-7 inches each.
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3
Carefully slice each portion lengthwise. Do not cut all the way through; leave a small 'hinge' on one side to keep the fillings secure for smaller hands.
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4
Open the baguette and, if there is an excessive amount of soft white bread (the 'mie') in the center, gently pull a little bit out to make more room for the ham.
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5
Ensure your butter is truly soft. It should be the consistency of mayonnaise so it spreads easily without tearing the bread.
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6
Spread a very generous layer of butter on both the top and bottom interior of the bread. In a Jambon-Beurre, the butter acts as a sauce, not just a garnish.
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7
If using unsalted butter, sprinkle a tiny pinch of flaky sea salt over the buttered surface now.
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8
Take your thinly sliced ham and 'ribbon' it onto the sandwich. Instead of laying it flat, fold and ruffle the slices to create air pockets, which makes the sandwich lighter and easier to bite through.
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9
If you are including cornichons, pat them dry with a paper towel first so they don't make the bread soggy, then tuck them into the folds of the ham.
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10
Close the sandwich firmly and press down with the palm of your hand to help the butter adhere to the ham.
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11
For younger children, cut the sandwich on a sharp diagonal into smaller, manageable 'batons'.
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12
Wrap the sandwich tightly in parchment paper or wax paper. Let it sit for 5-10 minutes before eating; this allows the butter to slightly permeate the bread for the best texture.
💡 Chef's Tips
Always use European-style butter (like Kerrygold or President) because it has a higher butterfat content and better flavor. Don't skimp on the butter—it should be thick enough to see the tooth marks when you take a bite! Ask your deli counter for 'Jambon de Paris' or the highest quality unsmoked cooked ham they have. If the baguette crust is too hard for your child, wrap the finished sandwich in a damp paper towel for 2 minutes to slightly soften the exterior. Avoid using a microwave to soften butter, as melted butter will just soak into the bread and disappear.
🍽️ Serving Suggestions
Serve with a side of crunchy sea salt potato chips for the classic French cafe experience. Pair with a crisp red apple or a handful of green grapes to cut through the richness of the butter. A small cup of cornichons or mild pickled carrots makes a fun, tangy side. Offer a glass of sparkling apple cider or cold milk to wash it down. For a complete meal, serve alongside a simple butter lettuce salad with a light vinaigrette.