French Ham Recipe
Jambon de Paris, Gruyere, lettuce, tomato, butter & cornichons on a demi-baguette
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Ingredients
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Sandwich
Method
Prepare & Assemble
- 1
Slice and prep
Using a serrated knife, split the demi-baguette horizontally into two even halves. If the interior is very soft, hollow out a small amount of crumb from each half to reduce bulk and prevent sogginess from tomato juices.
- 2
Butter (and mustard) the bread
Spread 1 tablespoon of softened butter evenly over the cut interior of each half of the baguette. If using Dijon, spread the 1 teaspoon over one cut surface before buttering or mix with the butter and then spread.
- 3
Prepare tomato and lettuce
Slice the tomato into 1/4-inch (6 mm) rounds. Pat the tomato slices dry with paper towel to remove excess moisture. Tear or trim the lettuce into sandwich-appropriate pieces and pat dry.
- 4
Season tomato
Lightly season the tomato slices on both sides with a pinch of salt (about 1/8 to 1/4 tsp) and a grind of black pepper (from the measured teaspoon). This pulls flavor from the tomato and keeps the sandwich balanced.
- 5
Layer ham and cheese
Place the slices of Jambon de Paris evenly on the bottom half of the baguette, overlapping slightly to build an even layer (about 120 g total). Top the ham with the thinly sliced Gruyère (about 60 g), arranging to cover the ham.
- 6
Add tomato, lettuce and cornichons
Lay the seasoned tomato slices over the cheese, then add the lettuce pieces so they sit above the tomato. Slice the cornichons lengthwise into halves or quarters and scatter them in a single layer atop the lettuce for tang and crunch.
- 7
Final spread and close
If desired, spread the remaining 1 tablespoon of butter very thinly on the exterior top crust of the baguette for shine and a touch of richness. Close the sandwich by placing the top half over the fillings, pressing gently to compact.
- 8
Slice and serve
Using a serrated knife, cut the assembled demi-baguette into 2 equal portions (or into serving pieces as desired). Serve immediately so the bread stays crisp and the lettuce remains fresh. Provide extra cornichons on the side if desired.