Jambon Beurre

By Florence Fabricant

Published Nov. 30, 2022

Jambon Beurre
Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi.
Total Time
20 minutes
Rating
4(530)
Comments
Read comments

Unlike ham and cheese, a sandwich that’s ubiquitous across the globe, jambon beurre (ham butter) is strictly French. Though it’s a seemingly sparse construction — simply baguette, cooked ham and butter — the ingredients for this interpretation from L’Ami Pierre in New York require careful selection. High-quality baguettes are now sold in many bakeries. High-butterfat butter enhances the sandwich, providing more fat than 80 percent supermarket standard, and the ham, preferably silky jambon de Paris, a cooked ham sliced, in the finer shops, from a bone-in joint, can make it or break it. French-style or similar cooked ham is available in many areas; to avoid are boneless, often waterlogged deli hams. Like most sandwiches, this one is designed as a treat for one, but, cut into smaller sections and served on a platter, it can enhance a buffet, even at holiday time.

Featured in: The Proustian Ideal of a Ham Sandwich

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:1 serving
  • 1(10-inch) section fresh baguette
  • 1½tablespoons unsalted butter (preferably 85 percent butterfat), softened
  • 4ounces thinly sliced cooked ham, preferably jambon de Paris or prosciutto cotto, at room temperature
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

1189 calories; 34 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 156 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 64 grams protein; 4870 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 275 degrees. Place baguette in oven and bake 10 minutes, just until the outside crisps. Remove from oven, split in half horizontally and allow to cool to room temperature.

  2. Step 2

    When bread has cooled, spread butter on both sides. Pile on the ham. Close the sandwich, cut in half on an angle and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
530 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Janet H.

I have made this alot for my husband, who used to live in France. Anyone who has visited or lived in France - and ate this sandwich - would understand why this article and recipe were worth publishing. Here is my attempt at trying to be helpful for those still who look to Notes for actual tips and helpful advice: Many delis and even good supermarkets in the northeast sell French-canadian ham from Montreal that comes very close to the french version. A good baguette is more challenging.

Colin

I've always had a jambon beurre with cornichons. Is that inauthentic (not that I really care, frankly, just curious)? I think the pickle cuts through the ham and butter nicely.

Claire

Had this first in a smoke filled bar when I was about 24 and too young to understand what it was. Ordered in puzzlement (“why is butter listed as an ingredient?”) Saw that the baguette was covered with *slices* of butter and took all except one of them off in horror. Took a bite of the end that still had the butter on - and was transported. Carefully replaced all of the butter and ate the rest. For anyone asking – in this instance, the cornichons were served on the side.

donna

A small French lunch place in Colorado served this to me after I’d read this recipe. It was so delicious, I revved up this recipe when I got home. Let me say, the bread I am using is inferior, the ham is Boar’s Head, and the butter is Irish. I have yet to take a bite, but I am afraid I’ll be disappointed after eating a French version. I guess a trip to Strasbourg is in order.

rb damned

5 decades ago, working farm in Ireland, all the family workers would eat this regularly with fresh butter churned ten feet from the table. They didn’t live long, but enjoyed the heck out of this sandwich.

K Russell

Found memories of this treat. It was this or tarte citron when we first got to France. So good.

Private comments are only visible to you.

Credits

Adapted from L’Ami Pierre

Recipe Tags

or to save this recipe.