Paris Olympics Inspired Jambon Beurre
My favorite walking companion from 1997 Paris adventures - authentic French ham and butter sandwich with a pizza twist
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In last week’s newsletter, I mentioned that I would make a Jambon-Beurre Pizza in honor of the 2024 Paris Olympics. And I did! But then I realized that some of you might not be familiar with the original Jambon Beurre, so I made the sandwich too.
Before we get to the food, the Paris Olympics inspired me to revisit photos from my 1997 trip to France. My boyfriend and I eagerly explored Paris in just a couple of days, visiting iconic sites like the Louvre, Rodin’s home, Notre-Dame, and Versailles.
Each morning, I picked up a Jambon Beurre from a friendly street vendor for our day’s excursions, though I never took a photo of it.
Jambon Beurre Pizza
Kitchen Tools
Ingredients
Pre-baked pizza crust or dough
2 tbsp. European butter, room temperature
1 tsp. Dijon mustard
4 oz. Jambon de Paris, thinly sliced
4 oz. Gruyere cheese, thinly sliced
Instructions
Pick up a pre-baked pizza crust or pizza dough at the grocery store. If you choose pizza dough, follow the directions to prepare and pre-bake it before adding your toppings. It will take about 4-5 minutes to pre-bake your pizza at 450ºF.
Remove the pre-baked pizza crust from the oven, then lather it with butter, mustard, ham, and cheese. Put it back in your 450ºF oven for another 8-10 minutes or until golden brown and crispy.
Notes:
If you picked up a pre-baked pizza crust, preheat your oven, then add the toppings and bake for about 5 minutes.
European butter is higher in butterfat than American butter and is cultured like yogurt, which gives it a deeper, richer flavor.
Find Jambon de Paris in upscale grocery stores like Bristol Farms and Whole Foods. If you can’t find it, you can substitute with Prosciutto or Jamón.
Jambon Beurre Sandwich
Kitchen Tools
Ingredients
1 French baguette
4 tbsp. European butter, room temperature
2 tsp. Dijon mustard
8 oz. Jambon de Paris, thinly sliced
8 oz. Gruyere cheese, thinly sliced
10 Cornichons, whole or thinly sliced lengthwise
Instructions
Slice the baguette lengthwise down the center. Spread a lavish amount of butter along each side of the cut baguette. Spread a teaspoon or two of mustard on one cut side, then layer that same side with ham, cheese, and cornichons. Close the sandwich using the other cut baguette and press down lightly.
If you’re sharing, cut into equal portions and serve immediately.
In France, street vendors will wrap your sandwich in parchment paper, in a to-go fashion, so you can eat your sandwich while exploring the city.
Notes:
You can make a baguette; it’s easy to do, but since I’m right down the street from a French bakery, I decided to pick up a freshly baked baguette this morning just for this sandwich.
The traditional method of making Jambon Beurre includes only a baguette, butter, and ham. Dijon mustard, Gruyere cheese, and cornichons are not traditional, but they are often incorporated into the sandwich as well.
If you happen to be traveling through the Palm Springs/Greater Coachella Valley hungry for a Jambon Beurre, visit French Rotisserie Cafe in Palm Desert. It’s on their lunch menu. Open Wednesday through Sunday from 11:30 am to 2:30 pm; now closed until September 25th for the holiday.
Pair your Jambon Beurre with a French Bordeaux, Rosé Champagne, Burgundian Pinot Noir, or Sancerre (French Sauvignon Blanc). Cheers!
Such a delightful combination of food and storytelling, Jennifer! 💛