My favorite street food when I visit Paris is by far the Jambon-Beurre. French style ham, good butter, gruyere cheese, accented by a tiny bit of dijon - all on a crusty baguette. What more could you want! This sandwich can be made quite a bit ahead of time and travels well. —meganvt01
French ham, sliced thinly
aged gruyere - thinly sliced
In This Recipe
Slice the baguette lengthwise.
Spread the softened butter on one side of the baguette. Spread the mustard on the other side (should be very thin).
Add the sliced ham gruyere. Top with the other slice of baguette. Wrap tightly with plastic wrap. This sandwich can sit for up to a day - and even improve - in the refrigerator.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.