With such a simple sandwich, there isn't much to hide behind. As such, Daniel Boulud says a good Jambon-Beurre should be a showcase of quality ingredients. The chef recommends using thinly-sliced ham and a light sprinkling of aged Comte cheese. (It's a departure from the traditional recipe, but we aren't complaining.) To amp up the flavor, you might opt for a salted cream butter like Kerrygold. Don't hold back with the butter here. It single-handedly does all the heavy lifting as this sandwich's moisture component — and, as Boulud puts it, "The bread loves butter, we all know." Tap into your Parisian side and bop over to a local bakery for the baguette. (Bonus points if you carry it home in a brown paper bag.)
Keep in mind here that a little horseradish goes a long way, especially when you're using fresh root. If the straight stuff is a little strong for your taste, there's nothing in the rule book that says you can't tone it down with a smear of mayonnaise.
To complete the meal, enjoy that Jambon-Beurre with a dish of cornichons and a complimentary wine. Sweet-salty ham pairs well with fruity, high-acidity wines like Moscato, Riesling, Grenache, and Zinfandel. Enjoy the sandwich as-is for a quick, classy lunch. Or, as Boulud suggests, leave your Jambon-Beurre open-faced and slice it into thin strips as an elevated hors d'oeuvre perfect for a cocktail party.
The Punchy Ingredient Daniel Boulud Grates On Top Of Jambon-Beurre - Tasting Table
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