Jambon-Beurre
Delicious but simple French jambon-beurre is a warm, crusty baguette slathered with salty butter and layered with ham. This version is made extra special with pickle butter.
This jambon-beurre is a little extra special because it uses pickle butter, after seeing an Instagram reel of Chef Ayesha Nurdjaja making it. I made the pickle butter as directed and left the pickle pieces a little bigger for added crunch and texture. My daughter and I shared this delicious, decadent French jamon-beurre with pickle butter, and we both thought it was salty, flavorful, and tasty. This ham and cheese on a crusty baguette paired nicely with a simple French bistro salad and sweet potato baked chips.
Jambon-Beurre
Pickle Butter:
- ½ cup salted butter, softened to room temperature
- 1½ dill pickles, chopped
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
- 1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
- 1 tsp shallot, finely minced
- Zest from ½ lemon
- Flaky sea salt, to taste, if desired
Sandwich:
- 1 mini baguette, freshly baked, sliced lengthwise
- Pickle butter, to taste
- Ham, thinly sliced, as much as you want!
How to Make a Jambon-Beurre:
Prepare the pickle butter by mixing the softened butter with the dill pickles, dill, parsley, shallot, and zest. Side Note: For a finer texture, pulse everything in a food processor until well combined.
Taste the pickle butter and add some flaked sea salt if desired. Side Note: Store leftover pickle butter in an airtight, sealed jar in the fridge to enjoy on sandwiches, crackers, and toast, or dollop on grilled meats & veggies. Enjoy.
Heat oven to 300 degrees.
Bake the baguette for 10 minutes, just until the outside crisps. Remove from the oven, slice horizontally in half, without cutting all the way through, and let it cool.
Make the jambon-beurre by spreading the pickle butter on the warm baguette, then layering with as much thinly sliced ham as you want.
Serve immediately and enjoy.
Equipment
- Food Processor optional
Ingredients
Pickle Butter:
- ½ cup salted butter softened to room temperature
- 1½ dill pickles chopped
- 1 tbsp fresh dill finely chopped (or 1 tsp dried dill)
- 1 tbsp fresh parsley finely chopped (or 1 tsp dried parsley)
- 1 tsp shallot finely minced
- Zest from ½ lemon
- Flaky sea salt to taste, if desired
Sandwich:
- 1 mini baguette freshly baked, sliced lengthwise
- Pickle butter to taste
- Ham thinly sliced, as much as you want!
Instructions
- Prepare the pickle butter by mixing the softened butter with the dill pickles, dill, parsley, shallot, and zest. Side Note: For a finer texture, pulse everything in a food processor until well combined.
- Taste the pickle butter and add some flaked sea salt if desired. Side Note: Store leftover pickle butter in an airtight, sealed jar in the fridge to enjoy on sandwiches, crackers, and toast, or dollop on grilled meats & veggies. Enjoy.
- Heat oven to 300 degrees.
- Bake the baguette for 10 minutes, just until the outside crisps. Remove from the oven, slice horizontally in half without cutting all the way through, and let it cool.
- Make the jambon-beurre by spreading the pickle butter on the warm baguette, then layering with as much thinly sliced ham as you want.
- Serve and enjoy.
What a mouthwatering sandwich!