Jambon Beurre Kimchi

There is nothing more Parisian—or iconic—than a fresh baguette slathered with butter and layered with ham and often times cornichons. My take swaps out the cornichons for kimchi, which lends it’s signature sour salty heat umami to the proceedings and cuts through the fattiness of the butter. With only three ingredients—it’s all about quality. Make sure you buy the best European-style SALTED butter which has a higher fat content and less water and get a good baguette that’s as fresh as possible. Jambon de Paris—or Parisian Ham—is the traditional kind used—your deli might have it and if they do try and get it freshly sliced. If you can’t find it, use prosciutto cotto or any good quality deli ham. But remember, don’t overload on the ham—it’s traditional to have only have a handful of slices on the sandwich—I mean we aren’t making a sub, mon dieu!

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Serves 2

INGREDIENTS

1 fresh baguette
8 slices Jambon de Paris or prosciutto cotto
Salted European-style butter, softened
Kimchi, roughly chopped

METHOD

Slice the baguette open lengthwise. Slather generously on both sides with butter. Lay down a single layer of ham, then dot with kimchi. Close with the other baguette half, slice in half and serve.