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Prep time
5 minutes
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makes
about 1 cup
Author Notes
Every summer, I eat no less than a gazillion ham sandwiches. Whether it’s pulled from an overstocked cooler on a rickety fishing boat or the confines of my often fragrant golf bag, the ham sandwich always does me right. With that in mind, my thinking here was simple: If ham, pickles, and chips remain delicious when buried in a cooler, then they’re going to taste spectacular folded into a high-quality butter, spread onto crusty bread, and served with Bread & Butter wine. And when it comes to wine, Bread & Butter's bright, juicy California Pinot Noir and their well-balanced, savory California Chardonnay are the perfect pairings for ham sandwich butter. —Paul Hagopian
Test Kitchen Notes
This recipe is shared in partnership with Bread & Butter Wines. —The Editors
Ingredients
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1/2 cup
unsalted butter, at room temperature
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2 ounces
(about ¼ cup) pre-sliced prosciutto, stacked and cut into ¼-inch squares
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1/4 cup
cornichons, finely chopped
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1/4 cup
salted kettle-cooked potato chips (like Cape Cod), crushed, plus more for garnish
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1/4 teaspoon
kosher salt
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1/8 teaspoon
freshly ground black pepper
Directions
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Add the butter, prosciutto, cornichons, crushed potato chips, salt, and pepper to a large mixing bowl. Using a wooden spoon, stir to combine.
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Transfer the butter to a serving dish and top with more crushed potato chips. Serve with crispy bread.
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