Jambon Beurre Recipe

Prepare the bread

Slice the demi baguette lengthwise nearly through, leaving a hinge so it opens like a book. If you prefer a slightly warmed/toasted sandwich, brush the interior surfaces very lightly with 1/2 tsp olive oil (or 1/2 tsp butter) and place cut-side down in a skillet over medium heat for 45–60 seconds until warmed and lightly golden. Remove and set aside to cool slightly.

Butter and mustard

Evenly spread the 2 tablespoons of softened European butter across both cut interior surfaces of the baguette. On one side, spread the 1 teaspoon Dijon mustard over the butter in a thin, even layer. The butter provides richness and protects the bread from sogginess.

Assemble ham and cheese

Layer the 4 ounces of thinly sliced ham evenly across the bottom buttered side, folding slices slightly to build height and texture. Top the ham with the 1.5 ounces of thinly sliced Gruyère, distributing it so it will cover the ham in an even layer.

Add greens and cornichons

Scatter the 1/2 cup baby mixed greens in a single light layer over the cheese (placing greens over the cheese helps keep them from wilting immediately). Arrange the 3 sliced cornichons across the greens, or tuck them alongside the ham if you prefer bursts of tang.

Finish and season

Close the baguette gently, press down to compact slightly, and cut the sandwich in half on the diagonal. Season the cut surfaces with freshly ground black pepper to taste. Serve immediately so the buttered bread stays crisp and the flavors are bright.

If you prefer the Gruyère slightly melted, preheat a skillet over low-medium heat. After assembling but before adding the greens and cornichons, place the sandwich (open-faced) under a lid or cover the skillet with a large metal bowl for 1–2 minutes to encourage gentle melting of the cheese. Then add greens and cornichons, close the sandwich and press lightly with a spatula for 10–15 seconds. Cut and serve immediately.