There’s something deeply satisfying about a sandwich that’s both simple and refined. A Jambon Beurre—just very good ham, very good butter, and a very good baguette —is one of those simple classics that prove that great ingredients make all the difference. 

I learned this for the first time in 1969 when I was working for the International Association of Chiefs of Police. During that spring I led a group of police chiefs for a visit to Paris. I had been in Paris before; I had been married there.  But the chiefs had not been there before. 

I thought it would be thrilling if, during their first day in the city, we could take a stroll through the Luxembourg Gardens so that they could enjoy the sunlight, the little children pushing their little boats in the pond, see the old people sitting on the benches, the lovers on the ground, and the old men playing boules.

Some of the chiefs were hungry and bought sandwiches from the hut that sold them. They were jambons beurres, nothing other than a slice of ham and good butter on a fresh baguette. They bit into the sandwiches, into the thin, crisp crust, the meagre interior flavored with ham and butter; and one asked, “Is this a sandwich? On stale bread? Where are the ingredients?”

I have not forgotten that, and I was thrilled when, during last summer, Seth Tillman, the host and producer of PBS’s Signature Dish, asked if he could come to Bread Furst to walk through the process behind this French staple.

The journey begins, as it always does, with the bread. At Bread Furst, our baguettes start with a yeasted poolish which gives them a depth of flavor. I take Seth through the careful shaping process—folding and rolling the dough with precision to create even beautiful loaves. These baguettes then rest on a couche, allowing them to proof properly before hitting the oven.

Then, Tricia, one of our talented bakers, scores and bakes. Scoring is essential—it controls how the bread expands in the oven, ensuring that light, airy crumb inside and a crisp, golden crust outside. A blast of steam in the oven helps create that signature texture. After 25 minutes, we pull out perfect baguettes with irregular holes that highlight their handmade quality.

Now, it’s time to assemble the Jambon Beurre. I start by slicing the baguette and spreading a generous layer of softened butter. The butter is key—it adds richness and enhances the texture of the bread. A touch of mustard down the baguette brings a little zing, followed by layers of high-quality ham and Gruyère cheese. The result? A sandwich that’s deceptively simple yet utterly delicious. Every bite is a balance of creamy, savory, and tangy flavors all brought together by the star of the show—the baguette.

It was a pleasure to share this process with Signature Dish, a series that highlights the best food in Washington, DC, Maryland, and Northern Virginia. Host Seth Tillman explores a diverse range of cuisines and the stories behind them, showcasing everything from hidden strip mall gems to fine dining favorites. 

If you love great food and want to see the magic behind a true Jambon Beurre, don’t miss this episode of Signature Dish!