Jambon Beurre Recipe

Prepare chive butter

In a small bowl, combine the softened unsalted butter, minced chives, 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix thoroughly until evenly distributed. Taste and adjust seasoning if needed.

Prepare baguette

Using a sharp bread knife, split the baguette lengthwise leaving a slight hinge if you prefer (or split fully). If the interior is very dense, hollow slightly to make room for butter and ham but keep crumbs to a minimum.

Assemble sandwich

Generously spread the chive butter on both cut faces of the baguette (use about 4 tbs total). Layer the 8 slices of Parisienne ham evenly on the bottom half, overlapping slightly to cover the length of the bread. Close the sandwich, press gently to compact, and cut into 2 equal portions for serving.

In a small bowl, stir together the prepared horseradish, whole-grain mustard and apple cider vinegar until smooth. Spoon or brush this mixture onto the cut surfaces of the halved cornichons. Arrange the horseradish-coated pickles alongside the sandwich or place a few inside the sandwich if preferred (use all 8 halves).

In a small jar or bowl, whisk together the Dijon mustard, red wine vinegar, honey, remaining 1/2 tsp salt, remaining 1/2 tsp pepper and the extra-virgin olive oil until emulsified. Taste and adjust acidity or sweetness as desired.

In a mixing bowl, combine the mixed baby greens, halved cherry tomatoes and thinly sliced shallot. Toss with the dressing just before serving to avoid wilting (use about 1 to 1.5 tbs dressing per serving).

Plate the sandwich portion with the dressed salad on the side and the horseradish pickles arranged beside or inside the sandwich. Serve immediately.