The Boys · Frenchie's flashback scenes

Frenchie's Jambon-Beurre

Name: Frenchie's Jambon-Beurre
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: The Boys
Ingredients: 1 (12-inch) fresh baguette, preferably demi-baguette style; 4 ounces unsalted butter, softened to room temperature; 8 ounces quality French ham (Jambon de Paris or Bayonne), thinly sliced; 1 tablespoon Dijon mustard; 1/2 teaspoon flaky sea salt, such as Maldon; 1/4 teaspoon freshly ground black pepper; 2 tablespoons cornichons, thinly sliced lengthwise (optional, for serving); directions; Slice the fresh baguette lengthwise, almost but not all the way through, creating a hinge on one side. Gently press down on the top half to slightly flatten the bread and open it wide.; In a small bowl, combine the softened butter with Dijon mustard, flaky sea salt, and freshly ground black pepper, mixing until thoroughly incorporated and uniformly creamy.; Generously spread the flavored butter mixture evenly across both cut surfaces of the baguette, ensuring maximum coverage for optimal flavor in every bite.; Arrange the thinly sliced French ham in an even, slightly overlapping layer on the bottom half of the baguette, ensuring full coverage from end to end.; Close the baguette, gently pressing down to distribute the fillings and secure the sandwich, maintaining its structural integrity.; Preheat a panini press or a heavy-bottomed skillet over medium heat until hot, about 3 minutes.; If using a skillet, place the sandwich in the hot pan and weigh it down with another heavy pan or a foil-wrapped brick for 2-3 minutes per side, until the bread is crisp and golden brown.; If using a panini press, cook for 3-4 minutes, or until the baguette is golden brown and audibly crisp, indicating a perfectly warmed interior.

Inspired by Frenchie's exacting standards and a palate for the finer things amidst the chaos, this Jambon-Beurre is a deceptively simple masterpiece. It's an elegant, no-nonsense sandwich that delivers profound satisfaction, like a perfectly executed plan, each bite a harmonious blend of crisp, creamy, and savory.

Prep

10m

Cook

Serves

Difficulty

Easy

Meal

🥪 Lunch

Source: seed

Ingredients

▸1 (12-inch) fresh baguette, preferably demi-baguette style
▸4 ounces unsalted butter, softened to room temperature
▸8 ounces quality French ham (Jambon de Paris or Bayonne), thinly sliced
▸1 tablespoon Dijon mustard
▸1/2 teaspoon flaky sea salt, such as Maldon
▸1/4 teaspoon freshly ground black pepper
▸2 tablespoons cornichons, thinly sliced lengthwise (optional, for serving)
▸directions
▸Slice the fresh baguette lengthwise, almost but not all the way through, creating a hinge on one side. Gently press down on the top half to slightly flatten the bread and open it wide.
▸In a small bowl, combine the softened butter with Dijon mustard, flaky sea salt, and freshly ground black pepper, mixing until thoroughly incorporated and uniformly creamy.
▸Generously spread the flavored butter mixture evenly across both cut surfaces of the baguette, ensuring maximum coverage for optimal flavor in every bite.
▸Arrange the thinly sliced French ham in an even, slightly overlapping layer on the bottom half of the baguette, ensuring full coverage from end to end.
▸Close the baguette, gently pressing down to distribute the fillings and secure the sandwich, maintaining its structural integrity.
▸Preheat a panini press or a heavy-bottomed skillet over medium heat until hot, about 3 minutes.
▸If using a skillet, place the sandwich in the hot pan and weigh it down with another heavy pan or a foil-wrapped brick for 2-3 minutes per side, until the bread is crisp and golden brown.
▸If using a panini press, cook for 3-4 minutes, or until the baguette is golden brown and audibly crisp, indicating a perfectly warmed interior.

Directions

1
Slice the fresh baguette lengthwise, almost but not all the way through, creating a hinge on one side. Gently press down on the top half to slightly flatten the bread and open it wide.
2
In a small bowl, combine the softened butter with Dijon mustard, flaky sea salt, and freshly ground black pepper, mixing until thoroughly incorporated and uniformly creamy.
3
Generously spread the flavored butter mixture evenly across both cut surfaces of the baguette, ensuring maximum coverage for optimal flavor in every bite.
4
Arrange the thinly sliced French ham in an even, slightly overlapping layer on the bottom half of the baguette, ensuring full coverage from end to end.
5
Close the baguette, gently pressing down to distribute the fillings and secure the sandwich, maintaining its structural integrity.
6
Preheat a panini press or a heavy-bottomed skillet over medium heat until hot, about 3 minutes.
7
If using a skillet, place the sandwich in the hot pan and weigh it down with another heavy pan or a foil-wrapped brick for 2-3 minutes per side, until the bread is crisp and golden brown.
8
If using a panini press, cook for 3-4 minutes, or until the baguette is golden brown and audibly crisp, indicating a perfectly warmed interior.
9
Remove the Jambon-Beurre from the heat and slice it into four equal portions, revealing the neatly layered interior.
10
Serve immediately, offering thinly sliced cornichons on the side for an optional tangy counterpoint.

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