Jambon Beurre Recipe

Prepare the baguette

Preheat a skillet over medium heat if you plan to lightly toast the bread. Slice the demi-baguette lengthwise, opening it like a book but keeping the two halves attached at the back if desired.

Butter the bread

Spread an even layer of softened St. Brigid's butter (about 20 g per half) on both cut faces of the baguette. This provides richness and creates a barrier to keep the bread from becoming soggy.

Optional toast

If toasting, melt the optional 1 tbsp butter in the preheated skillet and place the baguette cut-side down. Press gently and toast 1–2 minutes until lightly golden and fragrant. Remove from heat.

Assemble ham and cheese

Layer the prosciutto cotto evenly across the bottom half of the buttered baguette (about 120 g), slightly overlapping the slices so there are no gaps. Top the ham with the thin slices of Comté (about 80 g), distributing them so each bite has cheese.

Add cornichons and finish

Arrange the sliced cornichons on top of the cheese in a single layer for bright acidity and crunch. Close the sandwich, press gently to compact, and slice into two or three portions to serve.

Make the dressing: in a small bowl or jar combine 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice (or white wine vinegar), 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake until emulsified.

Toss salad: place 100 g mixed baby greens in a bowl. Pour the dressing over the greens and toss gently just before serving so the leaves remain crisp.

Plate: place the dressed greens alongside the sliced jambon beurre. Garnish the plate with extra cornichons if desired.

Serve immediately at room temperature: a classic jambon beurre is best enjoyed right away so the buttered bread remains fragrant, the ham is tender, and the Comté is slightly softened from contact with the warm bread or the room temperature ham.