‘Jambon Beurre’ is exactly what the name implies. It’s ham on a buttered bun. But not just any ham, and not just any bun! And the most important part of this 200-year-old tradition is, you can look at it as platform for an infinite number of quick bites!
Originally developed as a quick, easy and cheap meal for the working class, it, “merely consisted of two thick slices of bread covered with a layer of lard or bacon,” Completefrance.com explains. “After the 1920s, however, the sandwich was given a makeover and became a sophisticated treat. No more stale bread with rancid lard, but elegant baguettes, churned butter from Normandy and freshly sliced jambon de Paris (hence its nickname ‘le Parisien’).”
Recent history…
At its peak, the jambon beurre was the most popular ‘fast food’ sandwich in France. Alas… It began to wane in popularity as the North American hamburger wave washed across Europe. And perhaps bor-ed with the old, reliable JB, even the ritziest chefs began to experiment with and gentrify the ham-burger. And the fancy versions of the JB they used to offer have been displaced from their former place of honour on almost every menu.
Burgers are still big in Paris’ fanciest eateries these days. One creation offered by Le Dalí in Paris once held the record with a burger priced at €42 / (US)$48 or (CAD)$67, frites not included. By con-trast Chez Aline, in Rue de la Roquette, still makes a legendary jambon-beurre that won’t set you back more than €5 / (US)$5.75 or (CAD)$8.
A renaissance?
Since 2017, more hamburgers have been sold annually in France than jambon-beurres. French hospit-ality marketing specialist Gira Conseil says French restos served 1.46 billion hamburgers versus 1.22 billion jambon-beurres that year. Many crotchity French culinary experts blame it on the Americanisation of the developed world…
All that said… There has been a quiet, grassroots resurgence of interest in the jambon beurre lately. And those behind it are once again focusing on quality, rather than inherent simplicity of the dish. The ‘new’ JB must incorporate the best baguette you can find, the finest country butter, and the most elevated jambon de Paris protein you can afford.
Also supporting the concept of a revival, the JB is a natural for anyone to make for themselves. No special ingredients, gear, skills or knowledge needed. Just fresh, quality ingredients, a reliable knife and two hands.
Nutrition issues…
… Of course, arise. The classic JB is all fat and carbs and protein. But as I said off the top of this post, that makes it a superb candidate for a blank canvas on which to build the sammy of your dreams! I’ll leave the debate over whether that sammy has to include ham by definition, to you and anybody you care to argue with.
I immediately see the potential for incorporating the leafy green of your choice. I recommend Rom-aine lettuce, which has lately been hailed as a superfood – even more nutritious than spinach or kale!
My take
At risk of being labeled a nutritional boor, I also suggest adding a layer of your fave slicing cheese: Raclette or Port Salut, if you insist on staying French. Cheddar or Monterrey Jack are entriely appro-priate if you want go domestic. Edam and Gruyére also come to mind…
From there, the possibilities are myriad… That’s what truly makes the JB your own ‘forever’ classic!
~ Maggie J.