Say Bonjour to the jambon beurre sandwich. It’s oh-so-simple but oh-so-delicious and was a go-to when I lived in France.
What Is Jambon Beurre?
On the Paris, endangered eats list is the Jambon Beurre sandwich.
Nothing more than an amazing baguette (preferably the skinny ficelle) topped with slightly salted French butter and spiced Parisian ham (aka jambon de Paris), it is the simplest combo but a good version of it is harder and harder to find.
Head to Marche des Enfants Rouges
It’s a tiny shop next one of my favorite Paris markets, the Marché des Enfants Rouges, and they do the Classic Parisian Jambon Beurre Sandwich recipe, just right.
Jambon Beurre Recipe Tips
It’s so simple to make that it doesn’t require a recipe.
But it does require that you get the best ingredients (preferably an epic ficelle, some demi-sel butter, and authentic Jambon de Paris) you can find!
If you can’t find those exact ingredients, look for a good-quality baguette, European-style butter, and top-notch ham. The measurements below are really just suggestions so feel free to add more or less of anything based on the size and type of baguette you have.
Variations On Jambon Beurre Sandwich
We’re purists when it comes to this sandwich because our trip to Caractere de Cochon proved that less si more when it comes to the Jambon Beurre sandwich. However, it must be said that you will find variations out there. Some may be stuffed with cornichons, some with a swipe of Dijon mustard, and others with slices of Gruyere cheese. While they are by no means classic, they too are delicious!
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Classic Parisian Jambon-Beurre Sandwich Recipe
- 2 ficelle French (aka sweet) baguette cut into 12-inch lengths (or use mini baguettes)
- 2 tablespoons High-quality European butter salted to your liking, at room temperature
- 4 ounces Jambon de Paris or other high-quality ham, sliced paper thin
- Make The Jambon Beurre Sandwich: Slice each ficelle in half lengthwise so you have an open sandwich. Spread a ridiculous amount of the room temperature butter on the baguette then layer each with a few slices of paper-thin ham. Close and eat way too many.