Summary

The article describes the author's experience with the classic French ham, butter, and baguette sandwich, known as "jambon beurre," and its potential to become a favorite for anyone who tries it.

Abstract

The author recounts their first encounter with the jambon beurre sandwich in Paris, detailing the sensory experience that led to the discovery. The sandwich, consisting simply of ham, butter, and a crusty baguette, is praised for its taste and the joy of its simplicity. The article emphasizes the importance of high-quality ingredients, such as Paris ham (jambon de Paris) and room-temperature butter, and provides a brief guide on how to assemble the sandwich. It is suggested that the sandwich can be enjoyed at any time of day, with or without a beverage, and while customizable, the author prefers to stick to the traditional three ingredients. The piece concludes with a personal note from the author, inviting readers to subscribe to their weekly Medium posts.

Opinions

The author is captivated by the authenticity of the Parisian bakery and the sensory experience that led to the discovery of the jambon beurre sandwich.
The jambon beurre is considered one of the tastiest things the author has eaten in France, highlighting its memorable flavor.
The article conveys a preference for simplicity, suggesting that the best things in life, including food, are often uncomplicated.
There is a strong emphasis on the quality of the ingredients, particularly the type of ham and the temperature of the butter, to achieve the sandwich's unique taste.

Ham, Butter, Baguette

This is Parisians’ favorite sandwich. It might as well become yours, too.

The first time I had this sandwich was in Paris. I was on a work trip, on my way to the office, when I passed by this boulangerie, a French — very French — bakery.

I don’t recall what made me stop, but I’m glad I did. Maybe it was the smell of baguettes wafting from the wide open door. Perhaps it was the sight of flour-dusted loaves, buns, and rolls cooling on the shelves.

Or I could have been just hungry.

This ham-baguette sandwich caught my eye, so I pointed at it, mumbling something in broken French. I studied the language in high school; we had a Parisian teacher. To this day, when I visit France, the locals are stumped by how I speak without an accent while butchering so many grammar rules.

“Jambon beurre!” chimed the lady behind the counter.

She took the ham-filled baguette from behind the glass, slipped it into a brown paper bag, and handed it over, extending her hand to take the five-euro note out of mine. We exchanged pleasantries and I went on my way, the name and location of that place fading from my mind.

That three-ingredient sandwich — a few slices of ham, a liberal amount of butter, a halved baguette — was singlehandedly one of the tastiest things I’ve eaten in France. Or a.

To make a jambon beurre sandwich, you’ll need three ingredients: cooked ham, unsalted butter, and a crusty baguette that crunches loudly and flakes unapologetically and all over the place with every bite.

The ham must be sliced as thinly as possible, and the butter brought to room temperature, so it can be spread on the bread.

If you can find it, use Paris ham (in France, it’s jambon de Paris). It’s a special type of ham cooked in its own juices, with juniper, coriander, cloves and a bouquet garni of fresh herbs. The taste is unique in itself.

To prepare the sandwich, open the baguette with a sharp (or serrated) knife, smear the butter on the inside, and stuff the ham:

A jambon beurre sandwich is to be eaten fresh, for breakfast, as lunch on the go, or as an afternoon snack. It goes equally well with café au lait or red wine, though the drink is optional.

You could add more ingredients if you want to — from comté cheese to gherkins to arugula — I find greater pleasure in keeping it simple and trying out new brands of butter and ham instead.

The best things in life, after all, are simple.

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