Nature Jambon Fromage Recipe

Inspired by Clafoutis

Time25m

Serves4

Make Nature Jambon Fromage Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the bread
If using a baguette, slice into 8 even slices about 1/2 inch thick. Lightly spread about 1/4 teaspoon of the softened butter on one side of each slice. On 4 of the slices spread a thin layer (about 1/8 teaspoon) of Dijon mustard over the buttered side.
2
Layer ham and cheese
On the 4 mustard-spread slices, place two slices of jambon folded once to fit (or one if large) so each sandwich will have an even ham layer. Top the ham with one slice of fromage per sandwich so the cheese covers the ham.
3
Add optional produce
If using lettuce and/or tomato, place a lettuce leaf and one tomato slice on top of the cheese (inside the sandwich). Season tomato lightly with freshly ground black pepper to taste.
4
Close and butter outside
Close each sandwich with the remaining bread slices so the buttered sides face out. Lightly spread the remaining softened butter on the outside of the top bread slices if any remains to help browning; if not, spread additional 1/2 teaspoon butter per outer slice.

5
Grill (stovetop) method
Heat a nonstick skillet or griddle over medium heat. Place the sandwiches buttered-side down in the skillet and cook 3–4 minutes until deep golden brown. Press gently with a spatula or use a heavy skillet to flatten slightly. Flip and cook the other side 2–3 minutes until bread is golden and cheese is fully melted. Reduce heat to low if the bread is browning too quickly before the cheese melts.
6
Oven (for multiple sandwiches) method
Preheat oven to 200°C (400°F). Place assembled sandwiches on a baking sheet lined with parchment, brush the outsides with melted butter (about 1–2 tbs total). Bake 8–10 minutes, flip and bake another 5–8 minutes until golden and cheese is melted. For extra browning, place under the broiler for 1–2 minutes, watching closely.
7
Serve
Remove sandwiches, let rest 1 minute, then slice each sandwich in half. Serve immediately with cornichons on the side if using. Adjust seasoning with additional black pepper to taste.