A jambon beurre is the classic Parisian sandwich: a crusty baguette split lengthwise, spread with a generous layer of good butter and filled with thin slices of mild cooked ham, traditionally jambon de Paris. Nothing else goes in. Because there are only three ingredients, each one has to be right: a baguette with a crackling crust, a rich European-style butter at room temperature, and an unsmoked ham sliced thin.
We are a French bakery, so this one is close to our hearts. Below: where it comes from, the three rules that make it work, how to shop for each ingredient in the United States, a step-by-step method, and the few variations a Parisian will accept.
What is a jambon beurre?
Jambon-beurre simply means "ham-butter" in French. In Paris it is also called a parisien. Its origins are usually traced to 19th-century France, where it was a cheap, portable lunch for working people. It has hardly changed since.
It is still everywhere in France, sold in bakeries and cafés, wrapped in paper to eat on the go. According to the consulting firm Gira Conseil, about 1.22 billion ham baguette sandwiches were sold in France in 2017, the year hamburgers (1.46 billion) overtook it for the first time (BBC, March 2018). That works out to more than three million a day.
The three rules of a real jambon-beurre
The recipe fits in one line. What matters is the choice of ingredients, and a few rules the classic version follows.
| Ingredient | What you want | What to skip |
|---|---|---|
| Baguette | A thin, crisp, golden crust that crackles when you press it, and an open, chewy crumb with irregular holes | Soft "French bread" loaves with a pale crust and a fluffy, even crumb |
| Butter | European-style butter, higher in butterfat, salted or lightly salted, soft at room temperature | Margarine, spreads, anything straight from the fridge |
| Ham | Mild cooked ham, unsmoked, sliced thin from a whole piece: jambon de Paris or the closest you can find | Smoked, honey-glazed or spiced hams, and wet, pressed deli ham |
Two more rules come from the way it is eaten in Paris. It is served at room temperature, never toasted or pressed. And it is not a stacked deli sandwich: a few folded slices are enough, so the crust and the butter come through in every bite.
What kind of ham goes on a jambon-beurre?
The traditional choice is jambon de Paris, a French cooked ham. It comes from a pork leg that is boned, brined, then cooked for several hours in an aromatic broth; it is not smoked. The slices are usually pale pink, tender and gently salty, with a clean pork flavor. It is cooked as a large piece and sold sliced, thin enough to fold.
The imported version is hard to find in most American stores. Here is how to get close:
- Go to the deli counter, not the prepacked aisle. Ask for a plain cooked ham, unsmoked and unglazed, shaved thin. Ham sliced from a whole piece has a better texture than a pressed, formed log.
- Look for "French-style" or "Paris-style" cooked ham. Specialty grocers, European delis and French markets often carry one, sometimes made by American producers.
- Try prosciutto cotto. The Italian cooked ham is close in style: mild, unsmoked and tender, and easier to find in Italian delis.
- Skip the strong flavors. Black Forest (smoked), honey ham, maple ham, country ham and spiral-cut holiday hams all taste great elsewhere, but they drown out everything else. Prosciutto crudo (the dry-cured kind) makes a different, saltier lunch.
- Avoid wet ham. Some deli hams carry a lot of added water and turn the crumb soggy. Pat them dry with a paper towel if they feel wet.
Plan on about 3 to 4 ounces of ham for one generous sandwich. Take it out of the fridge 15 to 20 minutes before you build it: cold meat tastes of less.
Which butter makes the best jambon beurre?
Butter is the second star. In France the classic choice is rich and very often demi-sel, lightly salted. Here, look for a European-style or cultured butter. Standard American butter has at least 80 percent butterfat; European-style versions usually have more, which makes them creamier and richer. Cultured butter, made from cream ripened with live cultures before churning, adds a gentle tang that is lovely next to ham.
For Americans, this part is the surprise. In France it is not an afterthought: it is a full ingredient, thick enough that you can see it, and its salty richness is what makes the lean meat taste so good.
Salted or unsalted is a matter of taste. Salted seasons the whole thing, and it is the classic Paris choice. If your ham is on the salty side, unsalted keeps the balance. Know someone who loves Paris? Here are French food gifts.
For our own baguettes, we pair them with the Sea Salt Butter by Banner Butter, a cultured butter churned in small batches and finished with flakes of hand-harvested sea salt. We did not make it; we just knew it belonged on our loaves. Whatever you choose, take it out of the fridge 30 to 60 minutes ahead, so it goes on in one smooth stroke without tearing the crumb.
How much butter? More than you think. About 1 1/2 to 2 tablespoons per half baguette, all the way to the edges on both cut sides. Some Paris shops even lay thin pats along the crumb instead. Any baguette left over becomes crostini for the appetizer tray.
Sea Salt Butter by Banner Butter
Cultured, churned in small batches and finished with flakes of hand-harvested sea salt. Add it to your box as one of its packs, next to our baguettes (boxes from $89).
See the butterWhere to find a good baguette in the US
This is the hardest part to get right in America, and it makes or breaks the result. A good one has a crust that shatters a little when you bite it, and a creamy, open crumb with uneven holes. When you press it, it crackles instead of squashing. Many supermarket loaves sold as "French bread" are soft, sweet and closer to sandwich loaves: fine to eat, but without that contrast between crisp crust, soft butter and tender ham. For the morning side of Paris, read what people in France eat for breakfast.
A real French bakery near you is the best option. The second best is a par-baked baguette that you finish in your own oven: the crust is at its crispest when it comes out. Fresh Baguette has been baking in Washington, D.C., since 2013: Florent and Bertrand, who came from France, opened it as a small neighborhood bakery, and its bakers and pastry chefs are artisans trained in France (you can read our story here). For our online shop, our Parisian Half Baguettes are made with a long fermentation, par-baked, frozen, and shipped frozen from the Fresh Baguette kitchen in Germantown, Maryland, so you can finish them at home in minutes.
In the method below, each half baguette makes one sandwich. They come in packs of two and keep in the freezer for up to 6 months in their closed packaging, so you can bake one whenever lunch calls for it. We also make a Traditional Half Baguette, with some rye flour in the dough, which follows the same baking instructions. Both are in our Sourdough & Artisan Bread collection, where each bread has its own baking instructions.
How to make a jambon beurre, step by step
This is a general method for the classic sandwich. Quantities are for 2 sandwiches. If you prefer a croissant, see our ham and cheese croissant sandwich ideas.
Ingredients
- 2 half baguettes (or one full baguette cut in half)
- 3 to 4 tablespoons European-style or cultured butter, salted or lightly salted, softened
- 6 to 8 ounces thinly sliced cooked ham, jambon de Paris or the closest you can find
- Optional, on the side: cornichons
Instructions
- Soften the butter and the ham. Take the butter out of the fridge 30 to 60 minutes ahead and the ham 15 to 20 minutes ahead.
- Bake the baguette. If you use our Parisian Half Baguettes, preheat the oven to 450°F. Take it straight from the freezer, remove all the packaging, and set it directly on the middle rack, with no baking sheet. Bake for 6 to 10 minutes, depending on your oven and how crisp you like the crust. Baker's tip: run a little water over its back before it goes in. It helps the crust turn crisp without becoming too hard.
- Let it rest, then cool. Let it rest for 5 to 10 minutes after baking: it keeps baking inside as it rests. Then let it cool until just warm or at room temperature. On a hot crumb, the butter melts in instead of sitting on top in a creamy layer.
- Split it. With a serrated knife, split it lengthwise. Many people leave one long side attached, like a hinge, so the filling stays in place.
- Butter both sides. Edge to edge, in an even layer you can see.
- Add the ham. Fold them loosely and lay them along the whole length, so every bite has some. Folding instead of stacking flat keeps it tender.
- Close, press gently and eat. Press the top down lightly with your hand. Cut it in two on an angle if you like. Eat it right away, or within 2 hours at room temperature.
Most of the time goes into waiting for the oven and the cooling. Building it takes two minutes.
Parisian Half Baguette, pack of 2
Par-baked and frozen. Bake straight from the freezer at 450°F, directly on the rack, for 6 to 10 minutes, then let it rest. One of the 4 to 12 packs in your box (boxes from $89).
Shop the baguettesWhy is jambon-beurre so good?
Because each ingredient does one job. The crust brings crunch and a toasty flavor. The fat and salt coat the crumb, so the filling never makes it soggy. The meat brings a mild, savory, slightly sweet note. You get crisp, creamy and tender in the same bite. Add anything strong, like mustard or a smoked ham, and that balance is gone, which is why the French keep it simple.
Variations the French accept (and baguette sandwich ideas)
Purists will tell you there are three ingredients. In practice, you will see a few variations in Paris:
- With cornichons. Small, sour French pickles, either sliced inside or served on the side. Their acidity cuts the richness.
- With cheese. Add a few thin slices of Emmental, Comté or Gruyère for a jambon-beurre-fromage, a common variation.
- With mustard. A thin swipe of Dijon on one side. Not classic, but popular.
- With a herb butter. Not traditional, but good. We carry a roasted garlic, basil and parsley butter if you want to try it.
The same method opens the door to other French baguette sandwiches. A few ideas on the same crisp base:
- Brie and apple: ripe brie, thin rounds of crisp apple, a little honey.
- Saucisson and butter: the same idea, with dry sausage and cornichons.
- Tomato, mozzarella and basil: olive oil and flaky salt instead of butter.
- Turkey and Swiss: a more American take, with mayonnaise and lettuce.
How to make it ahead, for a picnic or a crowd
This sandwich is made to travel. Wrap each one tightly in parchment or butcher paper, then in a kitchen towel; the butter layer keeps the crumb from going soggy. Like any ham sandwich, it should not sit out of the fridge for more than 2 hours, or 1 hour above 90°F (USDA), so for a picnic or a longer trip, pack it in a cooler and take it out a little before eating. Do not keep it in the fridge overnight: the crust turns soft and stale.
For a party, build several, then cut them into 2 to 3 inch sections and serve them on a board. It is one of the simplest things you can put on a buffet table.
If you bake a half and do not use it all, keep the rest at room temperature, cut side down, and eat it the same day. The rest of the pack waits in the freezer. To see how our breads go from freezer to table, read how it works.
Shop the bakery
Jambon beurre FAQ
Why don't Americans put butter on bread for sandwiches?
American sandwiches grew up around soft sliced bread and spreads like mayonnaise and mustard, which add moisture and tang. In France, a sandwich usually starts with a crusty baguette, and butter is the natural spread: it adds richness, seasons when salted, and protects the crumb from the filling. One bite of the Paris version and it makes sense. If your baguette has lost its crunch, here is how to reheat a baguette so it crackles.
Is a jambon beurre the same as a parisien?
Yes. "Parisien" is another name for the jambon-beurre in France, a nod to the city where it became an everyday lunch.
Where can I buy a jambon beurre?
Look for French bakeries and cafés near you: it is a staple on their lunch menu. Or make it at home. We do not sell ham, but our Parisian Half Baguettes and our sea salt butter are available in the Eastern US: enter your zip code on our site to check delivery to your address.