This classic French Baguette Sandwich, also known as a Jambon Beurre Sandwich is such a nice departure from a classic deli sandwich. Our version is layered on a crusty French baguette with salty prosciutto, an easy herbed butter, creamy brie, and peppery arugula. Effortlessly elegant, and most importantly, so delicious.
Jambon Beurre Sandwich (Ham, Butter and Brie Sandwich)
While I adore a simple deli turkey sandwich with cheese, lettuce, and just the right amount of mayo, after you eat said turkey sandwich an astonishing nine days in a row, it starts to go from pleasantly simple to unpleasantly boring. Which is why we’re shaking up our sandwich game to emulate the French equivalent of the perfect sandwich : Jambon Beurre.
A Jambon Beurre Sandwich in English, translates simply to, butter and ham sandwich. And most classic versions are just that – good quality ham and soft butter on a crusty French baguette.
Of course I appreciate the Jambon beurre sandwich in its purest state, but because swapping out one simple sandwich for another doesn’t really satisfy my need for something a little more exciting, we’re amping it up a bit.
Our version of a Jambon beurre sandwich swaps out traditional ham for salty prosciutto and an easy herbed butter in place of the plain, salted butter. I also loaded the Jambon beurre up with plenty of triple creme brie, and tangy lemon-dressed arugula, which packs a peppery punch very complimentary to the prosciutto.
This classic French baguette sandwich is exactly what we all love about French cuisine, it’s effortlessly elegant, and so darn delicious. Let’s get started.
Ingredients in Jambon Beurre Sandwich
Butter. Because the namesake of this dish is beurre, or butter, I like to use a really good-quality butter for this Jambon beurre – Kerrygold is a favorite, along with this local brand. Although, we are living in strange times, so please, use whatever butter you’ve got on hand. Also, if you can, use salted butter. If you only have unsalted butter (which is what we recommend to use most of the time), you can season with a little extra salt in the end.
I do want to note, it’s important that no matter what butter you use, make sure it’s room temp or soft.
Herbs. You can use whatever herbs you have on hand, I ended up going with a combination of chives and parsley, but tarragon would be lovely, or even a little bit of thyme.
Dijon. I love the tanginess dijon mustard adds to the herbed butter, but again, this is meant to be a simple sandwich, so if you don’t have it on hand, you can leave it out.
Garlic. Because garlic in its uncooked state is pretty pungent, I only use one clove, grated.
Prosciutto. Prosciutto can be expensive, but I find if you go to the deli counter to get it and have them slice it thinly for you, it’s a fraction of the cost. However, we are living in a time where you may not want to go to the deli counter, and if that’s the case, pre-packed prosciutto will work just fine.
Brie. You don’t need anything too fancy or expensive here, just make sure it’s a creamy brie. Also, I like to leave the brie out at room temperature for about 15 minutes for assembling the sandwich, so you’re ensured an irresistibly gooey piece of brie with each bite.
Arugula. Argula has an innately peppery taste to it, which compliments the prsociutto and herbed butter really well. I like to dress it simply with a little bit of lemon juice, salt, and pepper.
French baguette. Lastly, and arguably, most importantly, is the French baguette. Use a baguette that’s super crispy on the outside, and soft on the inside. Because the crusty exterior is what I’m really pining after when it comes to a baguette, sometimes if I’m trying to save calories or carbs, I’ll hallow out a little bit of both pieces so there’s more room for filling. This is probably frowned upon by the French.
Hot make Jambon Beurre
Like a turkey sandwich, this French Baguette Sandwich is a cinch to throw together and requires zero cooking. Here’s how it goes:
Make the herbed butter. Add softened butter, herbs, dijon (if using), and garlic together in a bowl. Mix until combined. Season with salt and pepper.
Dress the arugula. Add arugula to a medium bowl. Squeeze lemon juice on top and toss. Season with salt and pepper.
Layer it up. Split the baguette down the middle, cut into four long sandwiches. Spread the butter on the top and bottom of each slice of bread. Layer the prosciutto on top, followed by a few slices of brie, and then finally, a handful of lemon arugula. Place the other piece of bread of top. If you’re serving right away, stick a few toothpicks in the Jambon beurre to secure it.
If you’re making it after, wrap tightly in plastic wrap and store in the fridge until you’re ready to eat.
Also, this is a hefty sandwich, I can only finish about half. If you want a smaller portion, this can easily be cut into eight smaller sandwiches.
Can I make this French Baguette Sandwich in advance?
Yes! Make these one day in advance, wrap tightly in plastic and store in the fridge.
Substitutions and Tips and Tricks for Recipe Success
- Easy sandwiches are all about adaptability, so make swaps where you need to. If you can’t find prosciutto or don’t want to spend the money on it, good-quality ham will work as well.
- If you already have mixed greens on hand, butter lettuce, or some other equivalent, go ahead and use those in place of arugula. Let’s use what we’ve got.
- The most important tip I can give you to make a good sandwich great, is seasoning. Season every layer – the butter, the cheese, the greens. Even on the simplest turkey and cheese sandwich, I always make sure to season either the mayo side, the avocado or lettuce.
- To make more room for filling, and to cut out a few extra carbs, hollow out the inside of the French baguette.
- These are LARGE sandwiches, so feel free to cut each one in half for eight smaller sandwiches.
Other sandwiches we love!
- This lightened-up chicken salad sandwich is one of my favorite lunches to make at the beginning of the week and to pull out all week long. It’s packed with Greek yogurt, just a touch of mayo, and lots of fresh tarragon.
- This Pizza Margherita Grilled Cheese is another simple sandwich, but more on the indulgent side. It’s filled with fresh mozzarella cheese, a tangy marinara sauce, and a little bit fresh basil. So cheesy!
- This Tuna White Bean Salad is a classic! Our version has crunch from celery and red onion, a little bit of mayo, and tang from white wine vinegar. Another great meal to pull our throughout the week.
- 8 oz creamy brie, cut into 12 pieces
- 1 French baguette, cut into four equal pieces and sliced in half horizonally
- 5 tbsp softened, salted butter
- 2 tbsp minced chives
- 2 tbsp minced flat-leaf parsley
- 1 tsp dijon mustard
- 1 small garlic clove, grated
- 8 oz thinly sliced prosciutto
- 2 cups arugula
- 1 tbsp lemon juice
- Smal bowl
- Let the sliced brie sit out at room temperature whlle you prepare everything.
- Add butter, herbs, dijon, and garlic to a small bowl. Mix to combine. Season to taste with salt and pepper.
- Add arugula to a bowl. Toss with lemon juice. Season with salt and pepper.
- Spread butter generously on one side of the baguette for a thick layer of butter or two sides for two thin layers. Layer the prosciutto on the bottom piece of baguette. Top with three pieces of brie. Season with salt and pepper. Top with a handful of arugula. Cover with remaining half of baguette. Secure with toothpics or if eating later, wrap tightly in plastic wrap.