This post may contain affiliate links.
In France, the Jambon-Beurre Sandwich is the epitome of simplicity and wildly popular, with over 3 million sold each day. Quality ingredients are a must when assembling this French sandwich as there are only three: a long, crusty baguette, lightly salted European style butter and thinly sliced ham, ideally Jambon de Paris.
Once you've procured your ingredients, you'll be just 5 minutes away from enjoying a Parisian bistro worthy lunch.
Ingredients You Need to Make Jambon Beurre
- Baguette: ~26-inches long French baguette or 2 shorter baguettes.
- Butter: Salted European style butter - if you use unsalted butter, add a sprinkle of salt, Fleur de Sel if you have it on hand.
- Ham: Thinly sliced, unsmoked ham of excellent quality, ideally Jambon de Paris.
French for "ham butter", the origins of this classic sandwich can be traced back to 19th century France where it began as a portable and nutritious meal for the working class.
Slice a long, fresh baguette in half crosswise and again lengthwise (leaving a hinge if you like), slather it with soft butter and layer on thin slices of ham. Lunch time!
Jambon de Paris (Parisian ham / French style ham) is a traditional wet-cured ham, used in Paris for making Jambon-beurre, Croque Monsieur and Croque Madame (same sandwich with a fried egg). It has a tender texture, is subtly spiced (typically coriander, cloves, juniper and a bouquet garni), unsmoked and is less salty than many hams. Your local butcher or deli counter likely carries it or has something similar.
Classic French Recipes to Serve Alongside
- 1 French baguette ~26-inches long
- 8 tablespoons European style butter or more at room temperature
- 12 ounces best quality thinly sliced ham ideally Jambon de Paris
- Cut baguette crosswise into 4 equal lengths and then halve lengthwise, leaving one edge uncut to create a hinge if you like. Slather the cut sides of both top and bottom of each with 2 tablespoons or more of the softened butter. Divide ham slices equally, gently layering them into the center of each sandwich, and serve.