Sandwich Jambon de Vendée
Jambon de Vendée skips the drying room: dry-salted, rubbed with eau-de-vie and spices, then pressed instead of air-dried. Eaten thick-cut and often warm, an outlier among France's cured hams.
Jambon-Beurre
Sandwich Jambon de Bayonne-Brebis
A Basque sandwich where every part carries an address: dry-cured Bayonne ham, Ossau-Iraty sheep's cheese, and a streak of black-cherry jam from Itxassou. The cherry keeps salt-on-salt from going flat.
Sandwich au Jambon
Generic term for any ham sandwich on French bread.
Sandwich au Jambon Sec
Dry-cured ham sandwich; various regional hams.
Sandwich au Jambon Persillé
Parsley-studded ham terrine from Burgundy on bread.
Sandwich au Jambon Persillé
Parslied ham terrine on bread; Burgundian specialty.
Sandwich au Jambon de Paris
Classic Paris ham (jambon blanc) sandwich; mild, pink ham.
Sandwich au Jambon de Lacaune
Lacaune ham sandwich; Tarn mountain ham.
Sandwich au Jambon de Bayonne
Bayonne cured ham on baguette; prestigious French ham.
Sandwich au Jambon de Bayonne
Bayonne ham sandwich; AOC-protected cured ham.
Sandwich au Beurre Salé
Sandwich emphasizing Brittany's famous salted butter.
Sandwich au Beurre de Charentes
Sandwich featuring Charentes AOC butter.
Jambon-Fromage
On a French bakery board it is le mixte, the mixed one: a baguette, jambon de Paris, and a slice of Emmental. The plain ham version never earns that name; the cheese is the upgrade.
Jambon-Fromage-Beurre
Triple combination of ham, cheese, and butter on baguette.
Jambon-Emmental
Ham with Emmental cheese on baguette; specific cheese variation.
Jambon Cru Beurre
Baguette with dry-cured raw ham (like Bayonne) and butter.
Jambon-Comté
Ham with Comté cheese; using the prestigious Jura cheese.
Jambon-Beurre Tradition
Jambon-beurre made with baguette tradition (protected artisanal bread); premium version.
Jambon-Beurre Cornichons
Classic jambon-beurre with cornichons (small pickles) added; popular variation.
Jambon-Beurre
Three ingredients and nowhere to hide: a baguette baked that morning, butter spread thick enough to count, ham cut to order. The jambon-beurre is how Paris quietly grades its boulangeries at noon.