Making a ham sandwich seems like a straightforward thing. You slap some ham slices in between two pieces of bread and call it a day. But by doing this, you are setting yourself up for an underwhelming sandwich experience. Because a ham sandwich can be much better than you think.
Pierre-Antoine Raberin, the owner of Manhattan’s trendy French cafe L’Ami Pierre, recently had a chat with The New York Times and revealed the makings of a perfect ham sandwich, known as Jambon-beurre, that his establishment serves.
According to Raberin, all you need for a great ham sandwich is a baguette, butter, and ham. But what makes the key difference is the way you approach making it.
The reason why ham sandwich tastes so great in cafes or bakeries is that they don’t cut corners with bread or butter. You will need a fresh baguette, either homemade or bought in a bakery and warmed up, and quality butter that has a high content of butterfat.
Speaking of butter, it is recommended that you leave it at room temperature for a bit, so it is soft and spreadable. You will want to spread it across both sides of the bread for the best result.
Finally, the ham. Of course, you can use any ham you like, but to really get it right, you will want to go with Jambon De Paris or prosciutto. Slice thinly but be generous when packing the sandwich.
This might seem like a lot of trouble to go through for a ham sandwich, but it is worth it. So don’t waste any time and try it right away.
