Jambon and Cheese Sandwich

After the Jambon beurre sandwich, this is probably the second most bought and enjoyed sandwich in France. It is made with simple ingredients such as good bread, butter, ham, and Emmental cheese.

Recipe created thanks to sandwich recipe bundle patron

for 1 person

1/3 of a baguette (naturally leavened is my preferred)
a generous amount of butter (I love to use demi-sel, which contains salt)
3–4 thin slices of jambon blanc or jambon cuit
slices of Emmental (I love to use 9-month-old Comté instead)


Cut the baguette in half. Spread generously with butter or cut thin slices of cold butter (I love to do this) and place on top of each side. Top the bottom layer with ham and cheese, then close the sandwich. Serve.