Jambon-Beurre

My first jambon-beurre, which literally translates to ‘ham-butter’ was at a café somewhere in Bourgogne. After a morning of driving through vineyards, we decided to stop for a quick bite at one of those cafés that only serve a set menu for a few hours from noon. If you arrive a little later, you’ll either be turned away or have to settle for frozen quiches warmed up in the microwave and a small selection of sandwiches, which are always the better option.
Though the French love their three-course menus at lunch, in larger cities, most opt for a no-frills yet satisfying sandwich, such as the jambon-beurre, which in fact, is one of the most popular of its kind. Also known as ‘le Parisien’, it consists of three basic ingredients, all of top quality: real, hand-churned artisanal butter from Normandy (unsalted), thinly sliced, salt-cured Parisian ham (jambon de Paris) and a crisp on the outside and chewy on the inside baguette.
To make a good jambon-beurre, simply slice open your baguette, spread generously on both sides with the butter and layer with a generous amount of ham. You may want to add a few extras such as a touch of mustard or a few crisp, tart cornichons. In my opinion, nothing beats a simple glass of Merlot alongside.