A new take on a French classic!
There is perhaps no food more beloved by the French than the humble jambon-beurre sandwich, of which over a billion are purchased each year. The appeal of fresh slender baguette, salty, high-fat butter and sweet-smoky ham is undeniable in its simplistic perfection. Of course, the French are also very fond of radishes, often serving them sliced on buttered bread. These twin passions which got me thinking about an open-faced hybrid sandwich which I can wholeheartedly endorse as heaven on a plate. It’s my new favourite thing to make with leftover ham and it’s a great portable summertime meal because you can keep the ham spread and sliced radishes chilled in a cooler then assemble this treat right before serving.
Ham butter spread:
- 8 ounces smoked ham, chopped in 1/2 inch (1.25 cm)
- 1 tablespoon (15 mL) maple syrup
- 1 teaspoon (5 mL) hot sauce (or more, to taste)
- 2 teaspoons (10 mL) Worcestershire sauce
- 1 teaspoon (5 mL) Dijon mustard
- 1/4 cup (55 g) butter, at room temperature
- 1 tablespoon (15 g) mayonnaise
- Few pinches kosher salt
- 1 baguette (regular or gluten-free)
- 6 – 8 radishes, thinly sliced
- Flaky sea salt and black pepper, to garnish
- Few sprigs fresh thyme, to garnish (optional)
- Make the ham butter by placing ham, maple syrup, hot sauce, Worcestershire sauce, and mustard in a food processor; puree until a thick paste forms. Add butter, mayonnaise, and a few pinches of salt and process again until smooth; taste and season with more salt if needed.
- Transfer to an airtight container and cover tightly. Chill at least 1 hour or up to 48 hours.
- Slice the baguette diagonally. Top each piece with a generous amount of ham butter. Lay several radish slices on top. Sprinkle with salt, garnish with a sprig of thyme (if using) and serve.
Serves 4 – 6; recipe can easily be multiplied.
Wow! Will certainly make this! Thank you for sharing.
You are very welcome!
Wow! Will certainly use this recipe! Thanks for sharing.
You are very welcome!
The sweet aspect is very intriguing to me! I’ve made potted ham before, but it’s definitely all savory. What a great combinationQ
I was thinking of the sweet glaze I often put on ham when roasting!