Jambon beurre

One of my favourite sandwiches since moving to France is a delicious buttery ‘jambon beurre’. It is so simple to make with a few key ingredients.

A fresh baguette is a must, spread it with cold butter fresh from the fridge. We enjoy the salt crystal variety, but unsalted can be just as good, whichever is your preference, but be certain to use cold butter as it needs to be difficult to spread to give it that buttery taste. Then add a suitable lashing of Dijon mustard over the butter, and some sliced ham of your choice. I like the braised ham I get from our local butcher. That’s it, a French classic.

Today, we enjoyed ours sitting up at the point du vue. I suggested we should take a little walk up there to stretch our legs and enjoy our lunch overlooking the vineyards and village.

It was simply idyllic watching the spotlights of sunshine picking out the lush green of the fields.