Jambon-Beurre

On my first trip to Paris at 18, the first dish I was introduced to was Jambon-beurre—a sliced baguette, spread with butter and layered with ham. Incredibly simple with hardly any ingredients and prep, I immediately fell in love, as so many do in Paris. Each day, I would get this and enjoy it as I walk down the cobblestone streets of the Marais district. It felt like magic.

As I continue to make this today, I like to switch up the bread and ham, but it still has the same beauty it did the first day I experienced it.

RECIPE

Simply butter a fresh baguette or a slice of sourdough, spread some creamy butter and layer with fresh proscuitto di parma and you have yourself a satisfying breakfast or midday snack.