8tablespoonsEuropean style butteror more at room temperature
12ouncesbest quality thinly sliced hamideally 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.