Did you know that 30 million Jambon-Beurre sandwiches are sold daily in France? That’s over one billion ham and butter sandwiches a year. Compare that to the amount of Big Macs sold in the US each year - a measly 560 million.
There are only three ingredients necessary for this French staple: an excellent baguette, creamy (European style) salted butter, and in lieu of Jambon de Paris - which may be hard to find - grab some top notch uncured ham!
If you’re feeling adventurous, you can add a couple cornichons on for a bit of crunch!
Tomato & Mozzarella
I don’t think it will surprise you to learn that the bread base for all of these sandwiches is a baguette. Layer on a few chunks of fresh mozzarella, alternating with slices of ripe tomatoes. Toss on a little bit of olive oil, some basil, with a sprinkling of sea salt and pepper. Voilà!
Salami & Butter & Pickles
Not just any salami, but a dry-cured Saucisson Sec is ideal for this sandwich. Slather on a layer of creamy, salted butter and add a bunch of tart cornichons!
While Pan Bagnat may be a favorite tuna sandwich, we’re partial to a simple tuna salad. Mix together canned tuna with a finely chopped shallot and mayonnaise, then spread it on - you guessed it - a baguette. A squeeze of lemon finishes this simple sandwich quite nicely. Bon appétit.
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