Jambon Beurre: French classic sandwich with Paris ham, room-temperature butter, and baguette. Perfectly crispy on the outside, deliciously decadent on the inside.
Bring the butter to room temperature 15 minutes before making the sandwich to make it more evenly spreadable.
Make two sandwiches out of the bread by cutting it in half, then crosswise in the middle.
Spread butter on both sides. Put the ham in the middle. Close the sandwich and serve.
Notes
Some like to add halved gherkins or sprinkle capers on their Jambon Beurre sandwich. The acidic brininess goes well with the butter and cooked ham.If you're feeling frisky, you can also add cheese to your Jambon Beurre. In my experience, Comté and Gruyère cheese work the best, though you could also use Emmental or Gouda.