It might sound simple, but this sandwich is no joke. Recently I spent a couple days in Paris and though my trip was short, this specific sandwich made a huge impact. I present to you: the Jambon Buerre. Ham, butter, and a perfect homemade baguette: what more could you want? Let me show you how it’s done. 🤘🏼 Adam
RECIPE: https://www.omnivorousadam.com/allrecipes/z68a5tgnm8njf6j-hfxcw-gz2p4-b3geg-k3bmn-36ywb-hnn2w-cmjp7-msb9w
GET THE GEAR…
https://amzn.to/3S4m6mM (Baker’s Couche)
https://amzn.to/3tCO6Ul (Baking Stone)
https://amzn.to/46vsdEW (12 inch cast iron, for steaming)
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TIMESTAMPS…
Jambon What? (0:00)
Making The Baguette (1:48)
Le Buerre / The Butter (7:47)
Shaping And Baking Le Baguette (12:15)
Building The Sandwich(es) (20:42)
Taste Test (25:19)
Final Thoughts (27:03)
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INGREDIENTS…
EASY BAGUETTES (ACTUALLY EASY)
(Makes 5 Demi-Baguettes) – 280g/piece
750g Bread Flour
7.5g Instant Yeast
25g SD Starter (optional)
525g Water
15g Kosher Salt
CULTURED BUTTER
4 cups Heavy Cream
½ cup Buttermilk
JAMBON
½ lb. Thin Sliced Ham
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#Sandwich #Ham #France #Paris #French #Easy #Food #Cooking #Recipe #OmnivorousAdam
33 Comments
Yo guys. Here's a link to how to make Creme Fraiche for those interested. It's pretty easy (not just saying that.) – https://www.youtube.com/watch?v=0AA7A-4smNQ&ab_channel=OmnivorousAdam
Normally in France we put the pickles with pathé and it is called the sandwich campagnard or campagne.
Que personne ne lui parle des croissant au jambon et du jambon particulier que certain utilise pour sa préparation. Ca pourrait lui donner des idées… 😉
ca donne faim 🙂
I prefer my way (walking 10 minutes to go to the best boulangerie in my neighborhood – among more than 10 – and buy their jambon-beurre or jambon-fromage) but that's me being lazy and living in Paris.
The beauty is indeed in the simplicity, for years i found it disappointing, the "lower threshold" of sandwhiches until I tasted one with truly good bread, butter, ham and cheese with all in the correct proportion, then you don't need to add a thing.
Your home made version seems great although the bread still looked a bit "white" (undercooked?) to my spoiled French eyes, but that may be the lights. Also in general there is less ham (in bigger pieces) and one or two big slices of cheese but just make it the way you like it (yours looks a bit fancier).
As a side note: was it classic Dijon mustard? Because the standard version in French tends to be quite strong and you have to dose it correctly (I've seen a good number of american orc German toursits being surprised and teary eyed after using it like german "senf" or American sweet mustard 😂).
[I've seen discussions about good bread outside of France. Of course there are but they're usually different kinds of bread, with different tastes/or aging more rapidly, or luxury if you want true "French bread". And that's fine too. It's usually worse when they just try to replicate French bread with different conditions and/or base products]
It looks amazing. As a gluten intolerant watching this is torture.
23:24 We call it "Jambon emmental" because we put Emmental in it
Thanks for the tip, I live outside Paris. I might go check that place out.
hey, super nice video but just so you know, at 8:18 it's writen fraise instead of fraiche, no big deal, just wanted to let you know !
As a French baker, you should mix it more like 3min before the autolyse AND the autolyse should be at least 30min at least (you can go up to 2 hours) but exept that its perfect thank for the video !
I'm French and I fully agree that Jambon-Beurre is a classic.
You version of it is incredible ! I wish I could taste it.
How to attract the french community with 2 words X) Well played Adam, well played XD
i'm french , and i can tel you your bread look very good
Wouldn't it be great, if the US sold edible bread, better butter and ham as they do in France and in continental Europe generally so that one could assemble this kind of sandwich in three minutes?
Been to this place on my last visit to Paris. The owner is pretty funny. But the other sandwiches are equally as delicious.
Wait until you her about jambon-beurre-emmental
comte is a great choice, tastier than "basic" cheese but not too strong for ppl not use to it.
Just a little thing that made me smile. You wrote Crème Fraise instead of Crème Fraîche (word to word Fresh Cream)… "Fraise" means strawberry in French… Second, a bit of trivia. The baguette was invented for the workers who where digging the metro in Paris during the XIXth century. Basically this piece of bread was invented to make sandwiches. Your sandwich was so gorgeous that I started to feel a terrible sting in my stomach.
The French put butter on only one side. Looks tasty though.
Simplicity And Quality : the real recipe to the only one sandwich ! as a french i must thanks you for your vid mate. Merci pour cet hommage à un classique français 👌(I still prefer salted butter😊)
Si je peux me permettre, le pain est un peu trop dense, la mie est censé avoir plus de ces "bulles d'air". Tu peux régler ça par ajouter un peu plus de levure instantanée et étaler le pain un peu plus long quand tu crée la forme de ton pain.
Le reste est on point, rien à redire :p
excellente recette, j'ai une super boulangerie a coté de chez moi qui fait des jambon-beurre du tonnerre, mais c'est très agréable de voir quelqu'un s'investir au point de faire sa propre baguette, great job !
Glad you like it.
Crousty bread like baguettes are so good. It’s why french like these.
You need to try the small baguette, The ficelle with eggs. You dive the ficelle inside runny eggs with some salt (oeufs à la coque in french, 3 min). 😂
Simple like jambon beurre but effective too.
We don't need to have dozens of products to make a good dish. Just a few good products are enough in most cases everywhere in the world.
Magnifique bravo vous êtes un vrai chef
Could you use a large cast iron pan to bake on instead of the stainless steel tray?
If you wanted five (5) uniform breads, why didn't you measure the entire ball then divide by five (5)?
9/10 for the baguette
7.5/10 for the butter
it's probably the most accurate jambon-beurre i've ever seen in my life, out of france. Even in france it's high-end quality (at least in by the look and the crunch of it) congratulation from franch fellow
Dutch word for slice of normal bread is: boterham or literally translation in English butterham. Solid combination ❤
im french and i think that le jambon beurre is greatly underrated even over here in france and i hate it because this sandwich is the best ! even when im super tired and feel like ordering food i could find the courage to go shopping only so i can get ham and fresh bread (i always have butter)
jambon beurre!!!! avec un verre de vin rouge!!! vin french!!!!LOL
you could sell on of these in Paris for not less than 9,35€ a piece so in the us i bet it could go up to 15$ a piece, you made it legit my friend
Hey man, nice video until the part were you said that you like unsalted butter.
As a french, I can't let that slide………………….
(JK obviously, but still)
You can tell this man loves his food, great video and kisses from France (no homo).