Classic Ham and Jam Sandwich – A Timeless Lunchtime Delight

Updated May 31, 2022

Recipe Overview

Total Time: 10 minutes (active preparation)

Servings: 4 sandwiches

Difficulty: Easy

Ingredients

• 1 baguette (20–24 inches/50–60 cm long, crusty exterior with tender interior for structural balance)

• 4 tablespoons unsalted butter (or salted butter, softened to room temperature; unsalted butter allows precise salt adjustment)

• 1/4 teaspoon kosher salt (if using unsalted butter, for enhanced flavor)

• 2 tablespoons Dijon mustard (classic yellow or whole-grain for tangy depth)

• 1/3 cup fruit jam or preserves (cherry, peach, or orange marmalade recommended; choose a flavor complementary to ham)

• 8 ounces (225g) sliced ham (preferably smoked or Black Forest variety for umami-rich depth)

• Freshly ground black pepper (to taste)

Preparation Steps

Step 1: Prep the Baguette

Cut the baguette into 4 equal, thick quarters (each ~5–6 inches/12–15 cm long). First, slice crosswise through the baguette into 2 equal halves; then, cut each half into 2 more, resulting in 4 uniform pieces. Using a sharp serrated bread knife, carefully slice each quarter lengthwise through the middle to create a pocket (avoid cutting all the way through; the goal is to open the bread like a book for filling). Arrange the cut pieces with the cavity facing upward.

Step 2: Assemble the Sandwiches

1. Butter & Salt: Spread softened butter evenly on both the top and bottom outer surfaces of each baguette quarter. If using unsalted butter, lightly sprinkle the buttered surfaces with kosher salt to enhance flavor.

2. Spread Condiments: On one side of the buttered bread (e.g., the "top" of the cut pocket), spread Dijon mustard liberally. On the opposite side (the "bottom" of the pocket), spread the jam/preserves, ensuring full coverage.

3. Add Ham & Season: Place each bottom piece (with jam) on a flat surface. Pile sliced ham evenly over the jam layer, then lightly season with freshly ground black pepper to balance sweetness.

4. Close & Press: Place the top piece (with mustard) over the ham, aligning the bread edges, and press firmly to compact the layers slightly.

Pro Tips & Variations

• Mock Mostarda Twist: For a tangy-sweet enhancement, mix jam and Dijon mustard at a 3:1 ratio (e.g., 1/4 cup jam + 2 tablespoons mustard) to mimic Marcella Hazan’s classic mock mostarda, adding complexity without extra ingredients.

• Butter Alternatives: Swap butter for Kewpie mayonnaise (Japanese mayo) for creaminess, or use a soft cheese like Laughing Cow (1–2 wedges per sandwich) for a richer, cheesier flavor.

• Greens & Freshness: Insert fresh arugula, spinach, or mixed greens between the ham and jam for a peppery or earthy contrast; a squeeze of lemon juice on the jam brightens sweetness.

• Bread Shortcut: Request the baker to pre-slice the baguette into quarters and lengthwise splits at the market, saving prep time.

• Sweet-Savory Adaptations: Use a spicy preserve (e.g., apricot-chipotle) or skip jam for a savory-only version with smoked ham and Dijon.

Storage & Serving

• Wrap sandwiches tightly in parchment paper or foil, then store in an airtight container in the refrigerator for up to 1 day.

• Best served at room temperature (30 minutes post-refrigeration) for optimal flavor and texture, or toasted lightly (optional) for a crispier crust.

This sandwich hits all notes: sweet-tart jam, savory ham, and creamy butter, proving simplicity can satisfy. The lack of cheese is a non-issue; its lightness is its strength. High praise from all who’ve tried it!