This sandwich recipe is so simple and it's all about the ingredients. The first time I tasted jambon blanc was in Quebec but lately a local chef stocks it at his open kitchen/store. It is a very flaky, white cured ham that has less fat than any other cured ham. It is not to be mistaken for Canadian or peameal bacon. It is the very best sandwich when you want a taste of France but I don't make mine on a baguette. —areta
Get the best, most buttery croissant (with flaky soft layers inside and a brown crunchy buttered crust) you can possibly find and slice it in half lengthwise. You probably don't need extra butter, so just slather on some dijon mustard. Top with a handful of jambon blanc (should be a pretty thick sandwich) and two slices of gruyere. Put the top on the sandwich and be transported to France with your first bite.