It sounds so unassuming. Boring, even. Ham and Butter Sandwich. Who do I think I am, putting something like that on a recipe blog? But, ahhh, you have to love the fancy sounding French sandwich names: Jambon Beurre!
It’s just bread and ham and whatever else you want on it; you don’t need a recipe for a ham sandwich!
Or do you?
I find myself more and more coming back to the most simple of foods, focusing much more on the quality of the ingredients than a series of complicated steps or processes. If I want to be wowed with the latter, I’ll dine out.
If I want an amazing dish that forces each magnificent ingredient into the spotlight while bringing them all together in blissful harmony…
I’ll stay in and make it myself.
So let’s do that today with a recipe, a recipe for a ham sandwich. I’ve left the ingredient list fairly bare and open ended, but if you’ve bothered to read through this text, I’ll tell you the specifics here:
Get REAL butter. Ya know, the stuff from Europe or a local provider doing things the old way. Oh, and makes sure it’s salted. Salted isn’t always my recommendation for all cooking, but it is in this case. Salted European Style Butter. Do it.
Where do I buy French ham?
You can find it at Whole Foods on occasion, or sometimes smaller charcuterie shops have it. If you can’t find ham from France, use whatever your favorite ham is that isn’t sweet. Think smoked ham, not Black Forrest Ham.
Use the Comté cheese. Get gruyere if you can’t find it ( better than going cheese-less ), but really do try to get the Comté.
Most importantly, the bread. Get it from a baker. Make sure it’s crusty and chewy and yeasty and fresh. I’ll admit, the bread I used for the images was good, but it wasn’t as good as it should have been. Get better.
- ⅓ loaf French Baguette
- 2 Tablespoons butter, room temperature
- 3 ounces sliced ham
- 2 ounces Comte cheese ( you may sub Gruyere if necessary )
- Slice the baguette in half lengthwise.
- Slather the butter on the bottom half.
- Layer the ham and cheese on top of the butter, and cap off with the top piece of bread. Serve ( optionally ) with good quality French mustard on the side.