French Baguette with Butter and Dry-Cured Ham • Jambon Beurre

This recipe was inspired by an article I read about the best sandwiches to take to the beach, and I found myself thinking about all the sandwiches my mother used to make when I was little. Sometimes they were fantastic, other times not so much, but these were always stored in a cooler, so I think the key was taking care to keep things in relatively good condition until the end of a beach day. And this is a classic French sandwich that’s absolutely perfect for beach outings!

When choosing sandwiches for the beach, you need to consider three important points: the sandwich and its ingredients must hold up well, even outside the cooler in the sun for at least a day, remaining safe to eat by evening. The sandwich should be enjoyable both at the beginning and end of the day, it needs to stay pleasant at any time. And finally, it’s a good idea for beach sandwiches to be reasonably nutritious, though you’ll need to make some choices in favor of preservation and food quality over perfect nutrition.

This is where the ham sandwich shines. A baguette, like other fine flour breads, is crispy when fresh but becomes soft after a few hours, exactly what you want for the beach. Adding good butter provides flavor and creaminess while helping to bind the dry-cured ham, which has much better flavor and texture than regular deli ham. It also adds an extra touch of saltiness. This sandwich will last a whole day without problems, bread, butter and dry cured ham hold well outside and will be delicious from the start to the end of your beach adventure! Let’s check the recipe!

French Baguette with Butter and Dry-Cured Ham • Jambon Beurre

Servings: 1
Time: 5mins
Difficulty: Easy
Rating: ★★★★★
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I know i know, this is a 3 ingredient sandwich its not so much a recipe, but a awesome recomendation heheheh.

Ingredients

Baguette Bread – To Taste
Unsalted Butter – To Taste
Dry-cured Ham – To Taste (Portuguese Presunto)

Directions

Open the bread, you can make a large sandwich like I did or smaller sandwiches, the important thing is that the bread is made from fine flour, you dont want a hard bread especially after a couple of hours, the rest is up to you.

Spread generously with butter and arrange slices of ham, wrap in a napkin and seal in aluminum foil, bon appétit! ;D

Notes: I used unsalted butter because that’s what I always have at home, and the dry-cured ham already has plenty of salt.

Choose a fresh baguette with a crispy crust that will soften nicely throughout the day.

Don’t skimp on the butter, it acts as a moisture barrier and flavor enhancer.

Dry-cured ham (like presunto, prosciutto or jamón serrano) works much better than regular deli ham for texture and flavor.

Wrap in parchment paper rather than plastic to prevent sogginess.

This sandwich actually improves as it sits, allowing the flavors to meld together.

The Nutritional information if for about what you see in the picture, a big one person sandwich (its half a baguette), or 2 normal sandwiches ;D

This recipe for French Baguette with Butter and Dry-Cured Ham • Jambon Beurre was originally created on BakeAfter.com. Esta receita de Sandes de Presunto com Manteiga foi publicada em português no Iguaria.com.