Truffled Jambon Beurre Recipe
This Truffled Jambon Beurre recipe elevates a classic French sandwich with rich truffle butter, delicate cured meats, and freshly grilled baguette for a simple yet indulgent dish. Featured on CombiNation and created by host Craig Wong, this recipe combines traditional French flavors with refined presentation, making it perfect for quick gourmet meals or stylish entertaining.
The Inspiration
The jambon beurre is one of France’s most iconic sandwiches, traditionally made with just ham, butter, and a fresh baguette. In this elevated version, truffle oil and fresh truffle introduce an earthy depth, while the combination of prosciutto cotto and Serrano ham adds layers of texture and flavor.
On CombiNation, Craig Wong reinterprets this simple staple by enhancing its richness without complicating its essence. The addition of fresh horseradish provides a subtle heat that cuts through the fat, balancing the sandwich beautifully. This dish reflects the philosophy of combining high-quality ingredients with minimal intervention to let each component shine.
Ingredients
- 4 slices fresh baguette, on a bias (¾x4-inch/2×10 cm)
- 6 tablespoons (90 ml) butter, room temperature
- 1 tablespoon (15 ml) truffle oil
- 1 truffle (2 ounces/60 g)
- 1 tablespoon (15 ml) chopped fresh parsley
- Black pepper, coarsely ground
- 7 ounces (200 g) prosciutto cotto, thinly sliced
- 3 ½ ounces (100 g) Serrano ham, thinly sliced
- 2-inch (5 cm) piece fresh horseradish
Method
- Lightly warm and crisp up baguette slices on a hot grill, about 30-45 seconds, until lightly marked.
- Mix together butter, parsley, black pepper, and truffle oil.
- Finely grate half of the truffle into the butter and mix.
- Spread butter over warm bread.
- Add sliced prosciutto and Serrano ham over the butter.
- Grate horseradish and remaining truffle over the top.
Serving Suggestions
This Truffled Jambon Beurre is best served immediately after assembly while the bread is still slightly warm and the butter remains soft and spreadable. It works beautifully as a light lunch, elegant appetizer, or part of a curated charcuterie-style spread for entertaining guests. Pair it with a crisp white wine such as Chardonnay or Sauvignon Blanc, or even a light sparkling wine to complement the richness of the truffle and cured meats. For a more complete meal, serve alongside a fresh green salad dressed with a simple vinaigrette to balance the sandwich’s richness and enhance its flavors.