Jambon Fromage Recipe

Ah, the smell of a fresh baguette gently crisping in the oven while mingling with the melting Gruyère and sweet whisper of Dijon mustard takes me straight to a sunlit café in Paris. Let me tell you, this Jambon Fromage is a game-changer kind of comfort food that tastes like a spontaneous trip to France without leaving your kitchen. Let’s dive in! 🥖🧀✨

My passion lies in the creation of time-honored French dishes, and Jambon Fromage is at the top of that list. When I prepare it, I use a fresh baguette, an ample amount of freshly sliced ham (for which I am truly grateful!), and layers of just-melted Gruyère cheese.

That’s my private recipe for a delightful balance of flavors.

Jambon Fromage Recipe Ingredients

• Baguette: A staple of French cuisine, providing carbohydrates and a satisfying crunch.
• Ham: Offers a savory flavor with protein and a touch of luxury.
• Gruyère Cheese: Rich and nutty, it adds creaminess and depth to the sandwich.
• Dijon Mustard: Brings a tangy kick, enhancing flavors without overpowering.
• Unsalted Butter: Adds moisture and richness, ideal for a delightful bite.

Jambon Fromage Recipe Ingredient Quantities

• 1 fresh baguette
• 4 ounces thinly sliced ham (preferably French ham or prosciutto)
• 4 ounces Gruyère cheese, thinly sliced or grated
• 2 tablespoons unsalted butter, softened (optional for spreading)
• Dijon mustard, to taste
• Freshly ground black pepper, to taste
• Butter or olive oil for toasting (optional)

How to Make this Jambon Fromage Recipe

1. Start by taking your main oven or toaster oven and setting it to heat to 375°F (190°C).

2. Cut the baguette lengthwise to make two long halves. You can spread a thin layer of softened butter on the inner surfaces of each half, but this is optional.

3. Slather a healthy layer of Dijon mustard on one or both sides of the baguette.

4. Evenly layer the ham that has been thinly sliced across the bottom half of the baguette.

5. Spread the Gruyère cheese evenly over the ham so that it covers the ham completely.

6. Dust the cheese with fresh, coarse black pepper.

7. Position the upper half of the baguette above the half that has been filled to put together the sandwich.

8. If desired, butter the outer surfaces of the baguette or brush them lightly with olive oil to make for an even better toast.

9. Put the sandwich on a baking sheet or directly on the oven rack and toast it in the preheated oven for about 10-15 minutes. The cheese should be melted, and the bread should be golden and crisp when you take it out.

10. Take it out of the oven; let it stand for a minute; cut it into pieces; serve it piping hot. Enjoy your Jambon Fromage!

Jambon Fromage Recipe Equipment Needed

1. Oven or toaster oven
2. Knife (preferably a serrated bread knife)
3. Cutting board
4. Butter knife (if using butter)
5. Spoon or spatula (for spreading mustard)
6. Baking sheet (optional, for placing the sandwich in the oven)
7. Oven mitts (for handling hot items)
8. Pepper mill (if using freshly ground black pepper)
9. Grater (if grating cheese)

FAQ

• Can I use a different type of bread aside from a baguette?You can use another type of crusty bread, like ciabatta, but a baguette is traditional for an authentic experience.
• What can I use if I don’t have Gruyère cheese?Cull Gruyere with Emmental or Comte cheese. Swiss cheese is also a common alternative.
• Do I need to toast the sandwich?Optional, but recommend, toasting adds warmth and melts the cheese, enhancing the flavors.
• What kind of ham should I use?– Ham from France, like jambon de Paris, or prosciutto is perfect for the palate and the mouthfeel. Any good, thinly sliced ham of high quality works well.
• Is the butter necessary?Butter contributes to the richness of flavor and is optional. You can use it to spread inside the baguette or to grill the whole sandwich.
  – Cheese: Use any sharp or mild cheese, as you will grill the sandwich and melt the cheese. Some great choices are Gruyère, Jarlsberg, Emmental, or Comté.
• Can I use a different mustard?For a flavorful bath, pears poached in white wine are wonderfully complemented by a smooth mustard sauce. Dijon is recommended for its sharpness, but if not available, any smooth mustard can work.

  Pears Poached in White Wine with Smooth Mustard Sauce

• How can I add variety to this sandwich?Extra flavor can come from adding sliced tomatoes, arugula, or a sprinkle of herbs like thyme.

Jambon Fromage Recipe Substitutions and Variations

Ham Alternatives: Black Forest ham, turkey, or smoked turkey.
Substitutes for Gruyere Cheese: Emmental, Swiss cheese, or sharp white cheddar.
People often ask me whether they can substitute salted butter for unsalted butter in recipes. It’s a good question because butter is one of the key players in both sweet and savory baking, and adding too much salt can throw off the balance. Here are the questions I usually cover in a salted versus unsalted butter tutorial. Can you substitute salted butter for unsalted in recipes? What’s the best margarine to use in baking? Can you use cream cheese to spread on toast when you run out of unsalted butter? If cream cheese is not the best choice, what is? Here are the answers.
Substitutes for Dijon Mustard:
1. Honey mustard
2. Whole grain mustard
3. Spicy brown mustard

Pro Tips

1. Cheese Variation While Gruyère is traditional, you can experiment with other types of cheese like Comté or Emmental for subtle flavor differences.

2. Mustard Enhancement Mix the Dijon mustard with a bit of honey for a touch of sweetness that complements the savory ham and cheese.

3. Extra Crunch Add a layer of thinly sliced cornichons or pickles between the ham and cheese for a bit of acidic crunch.

4. Oven Technique For a perfectly crisp exterior, place a heavy oven-safe pan on top of the sandwich while it toasts in the oven. This slight press will enhance the texture.

5. Herb Infusion Sprinkle a little thyme or rosemary on the cheese before toasting for an aromatic twist that enhances the overall flavor profile.