Ham spread and radishes on baguette

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

To assemble:

  • 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.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

6 thoughts

Leave a Reply to Paula Roy Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.