The ultimate French classic! A deceptively simple yet absolutely delicious sandwich that combines crispy bread, creamy butter, and quality ham. Perfect for a quick lunch or picnic.
⏱️5 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
4 tranchespain de mie or baguette
40 grammessalted butter
100 grammesParis ham
1 pincéefine sea salt
1 traitfreshly ground black pepper
Instructions
1PREPARE THE BREAD: Choose a quality crusty bread, ideally freshly baked. If using a baguette, cut it in half into equal segments, then slice each horizontally with a serrated knife. For pain de mie, select slices that are neither too thick nor too thin, approximately 1 centimeter thick, so they hold the filling well without crumbling.
2APPLY THE BUTTER: Remove the butter from the refrigerator a few minutes before spreading so it reaches room temperature and becomes spreadable. Generously spread approximately 10 grams of butter on each slice of bread using a butter knife or small spatula. Cover the entire surface evenly from center to edges, ensuring the ham adheres well and the flavor is evenly distributed.
3ARRANGE THE HAM: Gently place 50 grams of quality Paris ham on the first buttered slice. Arrange the ham slices so they overlap slightly, creating an appetizing appearance and ensuring even distribution throughout each bite. Make sure the ham does not extend too far beyond the bread edges.
4SEASON AND FINISH: Lightly sprinkle a pinch of fine sea salt and a touch of freshly ground black pepper directly onto the ham. These two seasonings will enhance the natural flavors without overwhelming the sandwich. The acidity of the pepper and intensity of the salt perfectly complement the sweetness of the ham and butter.
5ASSEMBLE AND SERVE: Gently close the sandwich by placing the second buttered bread slice on top, pressing very lightly to seal the two sides together. Using a sharp chef's knife, cut the sandwich diagonally to create two triangles, which makes it easier to hold and presents your creation beautifully. Serve immediately while the bread is still slightly warm and the butter is creamy.