I'm Obsessed With This 2-Ingredient French Sandwich | Jambon-Beurre

[@AdamWitt]

Yo guys. Here's a link to how to make Creme Fraiche for those interested. It's pretty easy (not just saying that.) - kzbin.info/www/bejne/ZnKkaHRjadighLM&ab_channel=OmnivorousAdam

[@NovocaineTV]

FRENCH? EXCUSE ME? Boterham has been a thing in Nederlands since the 17th Century...... Jambon-Buerre is from the 19th century...... the Dutch got 200 years on this "french" sandwich. lol what a JOKE.

[@etorepugatti9196]

Un Paris beurre et un ballon de côte (côte du Rhône)

[@misterthemad994]

​@@NovocaineTValso, I read in multiple articles that your language is beginning to get replaced by English in some places, good luck with that.

[@eestiny9734]

Its Jambon cheese for me! 🤣 Happy KZbin recommended ur channel!

[@etorepugatti9196]

@@NovocaineTV And taste like a 200 years old sandwich too.

[@LCH974]

When a French decide to cook a Jambon-Beurre, he buys the bread, the butter and the Jambon ! Bro did everything himself. Big Respect from France 🇫🇷!

[@mooncorp212]

Try to live outside France, it's really difficult to find good ingredients for french food out of our country. We think good or ok bread is absolutly basic and normal, but it's really not common. Out of France, it's even less normal to find good bread than to find good cheese or even good wine. Those last two are a lot more spread in the world, or at least Europe, than we think. French bread is our true best basics in the world.

[@Standardtoaster11]

@@mooncorp212 Last time I checked, other than France, there was really good bread in Germany, Switzerland, Monaco, Luxembourg, Belgium …. you make it sound like the French are the only one able to make good bread in Europe lmao. Same for cheese. Your whole comment reeks of over inflated conceitedness.

[@gabrielrigaud9426]

@@Standardtoaster11what a gastronomy Monaco really has 😑

[@nickos2079]

I mean you can get good bread everywhere, if you look for it. The difference with France is there is a boulangerie on every corner so it's so accessible. Its changing everywhere though with more options as we all want nice bread now, french or not!!

[@Standardtoaster11]

@@gabrielrigaud9426 Other than bread can you show me where their overall gastronomy was mentioned ? I must have missed it... ffs But if you asked it's a mix between French and Italian Mediterranean cuisine that is really good. 🤷

[@themorningimage]

I used to live in France. At the beginning of my experience, my host mom made me a jambon-beurre, which tasted like heaven in my mouth, When I said it was one of the best things I'd ever eaten, she looked at me visibly disturbed and said, "You know, you're scaring me. If something as basic as this is so tasty, then, if I go to the US, what are we gonna eat?" I suppose she had a good point. Aha.

[@archeogeek315]

Well in france it is our bred and butter (with one extra step 🤣). When I'm home and I have nothing to eat : baguette, ham, butter.

[@dther6314]

@@archeogeek315 second choice is Bread Butter and Camember, well, for me it's the first choice

[@archeogeek315]

@@dther6314 for me first choice is bread and nothing just eat the baguette.

[@JohnArktor]

If you have a good boulangerie next to your home, it is bread, period, just bread. Well with butter ^_^

[@ezechiele.6001]

@@dther6314 Me too and it's so good !

[@ImTheDudeMan471]

The French baguettes are so good tasting that almost any quality basic ingredient with them is life changing.

[@OrbitalTrails]

Carbs bad!

[@fionamb83]

Also the butter is really good there. I'm fairly picky about butter being from Ireland lol.

[@hugzer3000]

@@fionamb83 hi ! I'm curious about the butter in Ireland, because i know the french love their butter (specially in the north/west of the country) and there's a whole cultural aspect to it. Is it the same for you guys in ireland ? And is there any big differences in the making or taste of the butter compared to ours ?

[@fionamb83]

@@hugzer3000 Yes. At one stage the main diet of Irish people was dairy and butter was a significant part of our culture both as something valued and in our folklore. So much so that there's often vats of butter found buried in bogs here. They would have been hidden in times of viking raids. I'm unsure whether it's made differently to the French butter. I'd imagine there's similar techniques. And I'm in Normandy at the moment and judging from the landscape I would say the cattle have similar grazing to ours too.

[@theothertonydutch]

I only like Nutella on french bread. In any other combination with anything else, I can't stomache the stuff.

[@W4RShoot]

As a french I'm impressed in the level of dedication you put in it, thanks for giving our culture respect

[@hommeslip9966]

Oui il a plus de respect pour notre culture que les français eux-même!

[@flessou]

les frooooonçais tu veux dire? ceux dont on ne peut dire le nom@@hommeslip9966

[@alexandre_oi]

En tant que français et même parisien j’ai beaucoup aimé ta video même si j’aurais jamais cru regarder les 27min sur un sandwich que je mange toutes les semaines. Bravo !

[@cedo3333]

ah? "et même parisien"' PTDR... ces parisiens.

[@Orokadesu]

@@cedo3333 bah ouais tu sais bien que nous les "provinciaux" on connait pas les jambon-beurre x)

[@JeannotLapin-ue5gp]

La baguette avec de la crème, bizarre...

[@Elta305]

@@cedo3333 Nan mais c'est parce que les parisiens n'ont pas le temps mais il a réussi à trouver 27 minutes pour la vidéo xd

[@singingcat02]

@@OrokadesuJe vois pas le mal à préciser sa ville. S’il avait dit « en tant que français et même lyonnais » y aurait eu 0 problème donc bon…

[@K-R-O-L]

As a french, i'm quite impressed with your homemade baguette. This jambon beurre cornichons looks delicious !

[@davidhalldurham]

Yep, a jambon beurre is one of the most delicious sandwiches in the world if all the components are top-notch. A lot of people think it's underwhelming...until they have one.

[@melissadunton3534]

How true your statement is. I grew up in a household that didn’t consume any pork products due to religious reasons, but as an adult I no longer follow that rule. My first taste of anything pork was a ham and butter sandwich and it is still my favorite over 30 years later. The best part is that as long as you have a good butter, a nice ham and beautiful bread it really doesn’t matter the types of ingredients you use, it’s always delicious!! 😊❤✌🏻

[@Betoni]

I keep preaching this to my friends. Some times i replace the regular ham with sauna smoked ham instead which is one of the most common cold cuts here in Finland. Either way its insnae how such a simple sandwich can be so delicious.

[@jamesstein5087]

Alex , the French cooking guy loves this Sammy, tells me everything I need to know. Quality ingredients are imperative here though.

[@secretagent4610]

@@unreal.creations Are you from France?

[@dominickskinner407]

@@secretagent4610 not French, but a chef. I would imagine that this is bland and boring to anyone who grew up using butter as a standard for sandwiches. But, are you actually implying that one must be French to hold an opinion?

[@deadtonk5527]

I'm French, its my favorite sandwich ever and someone made a half hour video explaining the beauty of it. I have tears in my eyes.

[@partwelve]

coming from a french guy i'm amazed and admirative by your love and dedication for the jambon beurre, and above all, your bread game is on point 💪💪👌

[@AdamWitt]

Merci, mate!

[@khaelamensha3624]

​@@AdamWittJust for information à French baguette is 250gr. Le pain is 400gr. But like the first comment, appreciate the dedication. This sandwich is the basic when we must eat quickly or we decide to not cook 😂 Great video!

[@elingrome5853]

Mais ou le fuck est la moutarde de dijon and the cornichons? ;)

[@khaelamensha3624]

@@elingrome5853 Very good question en effet 🤣

[@joopikk]

​@@elingrome5853QUI THE FUCK ARE YOU?

[@faithinverity8523]

I’ve been eating that sandwich for 50 years. I’ve been watching people cook for nearly as long. Everything about this video is perfect. Thank you. Thank you so much.

[@60Airflyte]

My eyes are rolling back in my head. I’ve told my husband repeatedly about this wonderful sandwich I had in Paris. I showed him this video and he’s looking forward to trying it on our trip there next year. My second time but his first (of many I hope). I like them butter and ham, nothing else, but am willing to try a bite of yours.

[@lbourrou]

Pick your place well because most of them are just meh. Another option is to make your own: if you are in Paris, most bakeries will do good baguette but they usually carry 2 variety: regular baguette and one that is usually called "tradition". Pick this one. Then find a nice cheese shop since most of them also sell very good quality ham as well as artisanal butter. Buy a small piece of salted butter (it has to be salted) and ask for 3 or 4 slices of ham. And now, you are good to go: just tear open the baguette with a knife borrowed at your hotel, and assemble your jambon beurre yourself :). Enjoy your stay !!!

[@60Airflyte]

@@lbourrou thank you! 😊

[@MrMissti]

Fantastic job, little advice from a french baker, let your dough proof a bit more when you take it out of the fridge to awaken a bit more your yeast (like 1 more hour) you'all have an even better result in your gaz proofing. Keep up the good job

[@spuriouseffect]

That was practically all we knew as a sandwich when we were kids in Appalachia. Grandpa would shave off slices from a whole ham, so thin that you could see through them. Grandma would bake homemade rolls and spread on some "sour butter" as they called it. And that was it. We never had mustard, so sour butter was the condiment of choice. My grandparents only bought sugar, salt, coffee, and flour. Everything else they grew themselves. Before I was born, those 4 staples were delivered by train in bulk. The men in the community had to unload it by hand and deliver it to all the neighbors. I always found that fascinating. It was such a different time. No trips to the grocery store, or going out to eat. People took care of everything themselves.

[@markvickroy6725]

This. I want to live like this.....

[@spuriouseffect]

@@markvickroy6725 It's a lot of work though. My Grandparents were constantly working all day long, stringing beans, juicing tomatoes, picking berries, mending fences, feeding animals, butchering, smoking meat, rendering lard etc. etc. They had a couple thousand canning jars that they kept filled. I have 365 just in case something happens to the power grid or something, and even that's a lot to keep up with.

[@HighPr00f]

this is my all-time favorite sandwich, after having spent half a year in France. I have been craving it so much and watching your video had me salivating. absolutely! well done. I think I'm going to make these for Christmas presents for people 😂

[@HighPr00f]

sidebar, I just finished making the butter and it's fire. instead of using the excess buttermilk on chicken, I decided to marinate some center cut pork loin chops in it, and then they will be jerked tomorrow. love this come chefing stuff, keep it up

[@steevinator]

As a french guy, I'm pretty satisfied by your jambon-beurre attempt, It looks like I would really enjoy taking a bite in it, I love making that sandwich at home sometimes, with a very old aged Comté cheese, a very strong Dijon mustard, some pickles to give a good sour taste and a nice crunch texture, a big amount of very thin slices of ham and a fresh tradition baguette from the bakery. I live closed to the belgian border and they have a delicious sandwich over there, they call it the sandwich Dagobert. it's a baguette sandwich stuffed with ham, tomato slices, lettuce, Gouda cheese, pickles, mayonnaise sauce, Dijon mustard and hard boiled eggs, it's very delicious, very nutritious, but you have to be careful whil eating it, hold it tight wrapped in paper or you'll make a mess

[@macswanton9622]

Le déjeuner classique des écoliers, n'est-ce pas ? 🧒

[@steevinator]

@@macswanton9622 Je n'étais pas au courant de ça mais ça ne gâcherait rien si c'était effectivement le cas.

[@bikesfrench8524]

Ces excellents tu peux aussi utiliser du des tranches de rôti de porc froid à la place du jambons

[@slashroar]

As a French,that baguette looks insanely good

[@skycladobserver9246]

Oh yes, many many years ago when I was visiting relatives in Spain and France, I had the Jambon-Buerre sandwich. That ham with the fresh butter on a baguette is still one of my favorite sandwiches to this day decades later.

[@khyjlfjf]

I'm french and I love the jambon beurre since I was a kid, the combination of bread, butter and ham creates a unique taste, very good video thank you.

[@Jamirio]

French here also feeling nostalgic because my mother sometimes served le casse croûte «jambon beurre» in the evening when we watched cartoons or TV 😅 but also could be lunch when going to the public parks.

[@barbarapennington9853]

Spent many months in Paris - many DECADES ago - as a wild and crazy teenager, and this is what I lived on and …I’m dying here. ❤ Thank you 🙏

[@AdamWitt]

Sounds like a wild and memorable time. You're welcome!

[@adrienhb8763]

Great video and wonderful sandwhich! A few remarks: - interesting way to cut your baguette. French usually cut it only on one side - your bread looks awesome. Could be a little bit more baked. - you wrote « fraise » (strawberry) instead of « fraîche » (fresh). :) - jambon beurre is great but next time try saucisson sec beurre. Next level!

[@adeled.8803]

and he will need some of that darling cornichons he saw in Paris with his saucisson sec-beurre. It's out of this world.

[@Yenyen666]

We also avoid having anything hanging on the side of the sandwich...makes it gross looking to most French people. (The more I grew the more I realise we're almost elves)

[@adrienhb8763]

@@Yenyen666 I beg to differ... last time I went to a French bakery, the filling was falling of the bread in the bag...

[@Ryxem34]

I'm french , but I like when it hang a little on side. Melted cheese on burger, a little of ham on sandwitch, that make it more yummy ^^'@@Yenyen666

[@tifmedia4595]

tu veux dire ; sec beurre ?

[@lewisticknor]

Wow! Thanks so much. Have been to France a lot over decades, but I only had this once, in Paris in 1986! Didn't even know what it was until just now. I have thought about it now and again, and because of you, I finally know. I have had so many good meals all over the country, I guess every one of them probably has more of a history than I could imagine. I can still close my eyes and taste this one you are describing.

[@Jamirio]

Old recipe from the Old World

[@ledganache]

Another classic recipe : good fresh baguette + chocolate.

[@dazman88]

27 min to explain a ham sandwich 😂

[@BrutalSavageYT]

mate i thought i was the only one confused by this video, is very typical in europe and i just assumed americans would eat sandwiches with butter and maybe even ham.

[@RagnarTheGrey]

​@@BrutalSavageYT Nah man primary sandwich fare in America is Mayonnaise, followed closely by Mustard. Butter on a sandwich is an abnormality over here, save for a few regional sandwiches.

[@BrutalSavageYT]

@@RagnarTheGrey i just thoughtbutter on sandwich was a given 😅😅

[@RagnarTheGrey]

@@BrutalSavageYT I will say, it is underutilized here, so I can sure understand the confusion.

[@tasteslikepennies2549]

That's not even a ham sandwich. That's toast with raw ham

[@klauswigsmith]

The French don't mess around when it comes to food. My wife and I had breakfast in a little town in Normandy years ago. We'd been in England for the week prior and I'd been eating English breakfasts every morning and loving them. At this little cafe in Carentan, France, all they has was "breakfast", or "petit-déjeuner". That was it. When it arrived, it was a croissant, a little baguette, some butter, plum jam, and a coffee. At first I felt ripped off...no eggs? No meat? How can this be breakfast? Lemme tell ya. Each of those items were the best examples of each I'd ever had in my life. So yea, the French can make a sandwich with only 2 ingredients and make it the best thing you've ever had.

[@KosherCookery]

Man, this hits different. Jambon-et-beurre is the one thing I will occasionally break kosher for. Sometimes augment it with pickle and dijon mustard. It is absurdly good.

[@aristocratedesargentes7009]

Moi personnellement je rajoute ou du comté ou de l’emmenthal😉

[@antoinedenis9922]

tu romp ton kasher pour sa? et bah c'est bien la première fois que j'entend sa :o écoute tant que tu kiffe profite x)

[@marcapouli7805]

@@antoinedenis9922 Il a bien raison, faut profiter on a qu'une vie

[@LadyHermes]

@@antoinedenis9922 Il me semble qu'à la base le régime kasher était là pour éviter les risques de maladie, car le porc en était plus facilement porteur. Comme beaucoup de coutumes liée à la religion, il y a souvent une explication rationelle et pragmatique derrière. Les gens qui ont instauré cette coutume l'ont fait à l'époque pour protéger la population, mais peut-on encore dire que cette coutume est nécessaire aujourd'hui ? Ceux qui suivent ce régime le font encore pour affirmer leur foi en dieu, ce qui est en soit, une raison amplement suffisante. Personnellement, je suis croyant mais je n'ai aucune confession. Je pense que Dieu peut voir dans mon coeur et qu'il saura toujours si mes actions sont animés de bonnes ou de mauvaises intentions. Dans ce contexte, et en partant de l'hypothèse que cette entité omnisciente, omnipotente et bienveillante existe, je ne vois aucune raison pour elle de m'interdire de manger du porc ou encore de m'imposer de manger du poisson tous les vendredis... Et si vraiment c'était le cas, alors elle me le ferait comprendre via le hasard et les coincidences, comme elle le fait pour des tas d'autres choses depuis que j'ai admis son existence... D'après moi, ce qu'attend l'univers de nous, ce n'est pas qu'on obéisse, mais qu'on comprenne. Un choix n'a de valeur que si il est fait en conscience, et non sous l'influence de la peur ou d'un éventuel chatîment. Mais je peux avoir tort là dessus, d'autant plus que je suis loin d'être irréprochable. Peut-être que parfois la peur du jugement me permettrait d'éviter de prendre de mauvaises décisions... C'est un peu comme un parent avec ses enfants. On a beau les aimer plus que tout au monde, parfois la sanction, ou la menace de la sanction est nécessaire pour les garder dans le droit chemin... Désolé pour le pavé, c'était pas prévu, et merci d'avoir lu jusqu'ici. Paix sur toi.

[@axeld1039]

I am french and i am very impressed by your baguette cooking skill. You did amazing

[@68roulious]

Ca a l'air meilleur que dans la plupart de nos boulangerie ...de bons ingrédients, du temps et de l'amour, c'est toujours une recette qui marche ! 👍

[@dufonrafal]

Clairement, pour qu’il soit bon faut faire soit-même : 1- une baguette tradition bien cuite 2- du beurre doux (d’une bonne marque! 3- du jambon blanc DU CHARCUTIER 4- cornichons C’est rustique mais TROP BON !

[@Raphael2228]

​@@dufonrafalpour un coût de 40€ merci mais non merci

[@dufonrafal]

@@Raphael2228 Comment ça 40 € ?

[@john0doesnt]

​@@Raphael2228t'habites à Paris pour payer autant ?

[@shizukagozen777]

​@@dufonrafal Du beurre doux ??? Blasphème ! Sacrilège !!!

[@Jenn_Poo]

I was at a wedding years ago and the groom was a French citizen and they used a French caterer. They made these mini sandwiches that were incredible and I haven't been able to find them until today. THANK YOU! this is excactly what was served, but in mini form.

[@Ryxem34]

In brazil they use a sort of mini bread, could be the same kind who was used

[@Kavriel]

I'm French. A good Jambon-beurre is one of my favorite sandwhich. I had one probably twice a week for about a year at some point. I still occasionally have one once in a while. I think what people often get wrong about the sandwhich, is it's not about what's inside, but about the bread. The pure version of the sandwhich is all about improving the eating experience of the bread. That's why we usually use tradition baguette, baguette de tradition, which is a very reglemented traditional baguette that has to be made with specific ingredients. Essentially a cheap, but high quality product. That bread can be eaten on its own when hot, no problem. It's amazing. Add butter and ham to it? Now you're talking. I personally always add cheese, and either put sliced cornichons (girkins) in there or have the cornichons on the side. The occasional salty and acidic bite cuts through the richness of the butter and prepares your mouth for another delicious bite. You definitely paid respect to the sandwhich, making it from scratch. The baguette was a bit dense in the end, but I'm sure it tasted amazing. Just FYI, baguettes should be scored seem side down, not up.

[@hardrout17]

'The baguette was a bit dense in the end' nailed it! He made bread, not an officially approved "baguette" 😡😁

[@flxre9044]

As a french guy it feels crazy that americans dont know about the jambon beurre ! Its like the best snack ever

[@NyctalopeDiurne]

French guy here. You nailed it bro! Your bread looks just the way I like it. Only minor complaint: I am not a big fan of "messy looking" sandwiches, with ham and cheese getting out left and right. Apart from that insignificant detail, it looks proper amazing. And the Comté cheese slices are a great addition, gg.

[@setpimus]

Americans discovering the beauty of simple recipes with quality ingredients is my guilty pleasure on KZbin. It feels weird to even call this a recipe, to be honest 😅 Just wait until someone discovers the Jambon Emmental

[@lauraweiss7875]

Thank you for confirming that it’s better to mix dry ingredients into wet than the reverse. I’ve been baking bread by hand for over 40 years, and it makes me crazy when I see recipes that instruct adding wet into dry.

[@markjones127]

I love it when ingredients are so good that they're at the best at their simplest, good bread and real butter is one of my all time favourites anyway, my favourite sandwich is simply brie and white grapes which I first ever had in Sainte-Malo, Brittany, the French do simple so well! Your sandwich looks amazing!

[@antoinedenis9922]

glad you enjoyed your visit to brittany (wales little sister to be honest) and yes with some aged ham and brie with a vinaigrette sauce and just salad is a killer trust me on that one (and butter of course :D)

[@doctajuice]

I never thought I'd see someone preach Adam ragusea while practicing Joshua weismann

[@ForzzaItalliaaa]

I am from Sicily but tbh the french have the best ingredients, even just ham, bread and butter are a delight because of how good the quality of products are in france

[@reefa4655]

When it comes to this type of ingredient, yes, we probably have the best in the world. But when it comes to mediterranean cuisine, you guys have the best products by far, and the ways we (french people) use them, are very heavily inspired by your cuisine. The olives, tomatoes, buffalo cheeses, citrus, herbs like basil and oregano, cheeses like pecorino or parmigiano, alcohols like limoncello, etc. all of those are absolutely divine and i’m jealous we didn’t invent them

[@that-avr-drummer]

Awesome work! Now I'll go to my local French Bakery and just buy one LOL

[@achtungpv]

Definitely a top tier sandwich that I make often. One variation I do is ham, Brie, butter, and fig preserve. It may be better and just as simple.

[@danm8004]

>twice as many fillings >just as simple Do you think before you say things?

[@johnnyxmusic]

@@danm8004In fairness, this person is not growing the figs. So…

[@tomdom5846]

​@@danm8004 you take his 'deluxe', switch from Comté to Brie, add nuts instead of Cornichons (our pickles), and switch the mustard with a bit of fig jam. Same number of ingredients, totally different sandwich, just as easy to make. You can also take the original Jambon Beurre, switch from ham to 'saucisson sec' (slices of a cured sausage), different sandwich with the same number of ingredients and roughly the same effort to build it from scratch

[@tomdom5846]

You could also do the simple Bread, Butter, Ham, Brie cheese, White Grapes

[@danm8004]

@@tomdom5846 1) there is an "edit" function 2) nobody in their right mind counts this guy's "royale deluxe" as the same sandwich

[@Fenerir]

As a french I can say that this is one of the most beautiful and delicious sandwiches I have ever seen in my life ! You maked me hungry just by showing your receipt thank's a lot from France ❤️

[@domu5905]

As a french i can confirm that is a 99% french baguette. It looks délicious ! The one pourcent remains because it is almost impossible to homemade a perfect french bread, even with expert knowledge only expensive oven could make it. Anyways i m hungry now.

[@mylittleparody2277]

French here, you really made a very good job at making it as original as possible! Your baguette looks really good, and so does your butter. Speaking of, I usually put more butter on my sandwiches, but that's up to one's taste I suppose. Thank you to have made honor to this humble yet delicious dish. Also, you were correct, "jambon fromage" is the correct name for your cheese variant.

[@jvca84]

Its a very good jambon beurre !!! slight tip if you want to improve the bread you can use a more complex flour closer to wholemeal, it will add a more nutty flovor to the bread (be careful its less protein dense than you current flour so gluten developement can be harder )

[@tifmedia4595]

oui et à la place du jambon, tu mets du poulet, tu remplaces le beurre par du saindoux ........................ et.............. ça ne sera plus un jambon beurre

[@marcapouli7805]

@@tifmedia4595 C'est "revisité". C'est à la mode en ce moment

[@reefa4655]

@@tifmedia4595Ah par ce que tu crois que si on change le type de farine utilisé, c’est plus le même sandwich ?

[@tifmedia4595]

@@reefa4655 absolument

[@aqn1976]

One of the best things that happened to Vietnam was the French culinary influence during their colonization where they instilled some tremendous food recipes among them was the French Baguette which the Vietnamese made into their now famous BANH MI...

[@S555.13]

Congrats, you have understood: the best possible ingredients, well balanced and prepared, and you have it. Ton jambon beurre est juste parfait 👍

[@emmablock1703]

As a french person living abroad i liss this so much ! Thanks gor reminding me i can do it at home !

[@melissadunton3534]

P.S. the crumb on your bread was absolutely gorgeous!! ❤😊

[@AdamWitt]

Ty mate!

[@virgola2126]

It's all about quality. Good quality bread that took a night to make, good quality butter, that is real butter and good quality ham.

[@cronicas_imemoriais]

We have something very similar in Brazil as our most traditional breakfast option, the only difference is we use a much shorter bread instead of an actual baguette (we still call it French bread tho)

[@pierren___]

A round one ?

[@traubenberg]

As a fellow Chicagoan (ish ...shout out north suburbs) who took his first trip to Paris just this year, everything about this is great. Thanks for this!

[@Vulcano92]

I'm from Paris but I used to live in London then moved to Australia, I always wondered how come bread is so bad everywhere but france (and maybe Italy). Well apparently it's due to the flour, to make a french baguette in Australia, you'd have to import the flour from france, which is way to expensive and your baguette will have to be sold 10AUD(although in Australia they still have "baguettes" at the supermarket, it's terrible and it's still 5AUD...). A baguette is not that difficult to make, it's just a matter of cost. And also, french are very picky about their ingredients, something that is clearly not americans forte , that's the reason you struggle so much with simple stuff that contains only 4 or 5 ingredients. You guys can spend hours to prepare some amazing home made ribs.......just to ruin them with some pre-made seasoning powder mix. What the hell? Same thing with mayo, I noticed that only a few % of americans ever made an homemade mayo whereas in France it's probably the first condiment/sauce your learn to prepare. And the worst : salad dressing !!!! It takes literally 2 minutes to make a homemade vinaigrette, cmon guys.

[@Flobyby]

I'm French and live in Paris and my mouth is watering at this video

[@basileldsj]

Working with bacteria/fermentation and not against is the key of great cooking ! You did our national sandwich perfectly. Thanks for that

[@swhite7929]

Bro I'm french and I didn't even know the Jambon-beurre was an exclusively french thing! Great vid!

[@TheGlamorousLifeofNae]

I could not wait to see you taste those delicious sandwiches! 😋 Very informative and amazing video as always Adam! ☺️

[@AdamWitt]

Thanks!

[@george_hdg9524]

Adam is getting a tsunami of french love and im here for it, you see we’re not that mean!

[@AzalielBriarbloom]

You also have the Jambon-Brie variant, replace the Comté chese with 3 slices of Brie cheese and the cornichons with shreded lettuce or iceberg and voilà, a Jambon-Brie for when you need to fill that extra space in you stomach ! (Personally I prefer really young Brie cheese but to each their own)

[@tomdom5846]

Oui, avec des noix c'est délicieux !

[@JavelinDeMyre]

It's 4am, I'm in my bed, and instead of my hot chocolate and croissant, I would die for your jambon beurre right now...🤤

[@maisoncosarde877]

French woman here! Congrats on presenting this simple sandwich! There are so much varieties of these 3 ingredients that the sandwich is never the same!

[@manudehanoi]

cornichons (sliced along the length) add a really nice touch to jambon beurre (crunch, salt, sour)

[@domenica-xk7xn]

Thank you. I watched all the videos on YT, and you are the best cooking instructor for this marvelously simple yet powerful sanwich. Thanks for all the detailed info. It helps!

[@brunaxexe]

This is awesome, Adam, it looks delicious! You should also come to Barcelona... You're gonna LOVE our "pa amb tomàquet" with olive oil and Iberian ham.

[@AdamWitt]

I'd love to one day! I LOVE Spanish food.

[@dapoun7228]

Me when i heard "cultured butter": What the Hell is that!? I googled it. Ok,it's just ordinary butter. ;) I am glad i can find good bread and butter easily everywhere,because it is a lot of work to do it by yourself ! and you nailed it perfectly. Aproved! 👍

[@CamehLheon]

Interesting to see how thrilled you were about something we french ppl have been eating since ...ever. Although I never, ever, ever, heard of anyone putting salt in a sandwich, let alone doing it. Congrats for the commitment anyway Peace

[@GeorgeMonsour]

Keeping it simple is the real art!

[@jimmcfarland3446]

"2 ingredient sandwich".... shows picture of 3 ingredients... lol

[@modofatak]

Hahaha

[@grbadalamenti]

Bread is not ingredient😂😂😂

[@krusher181]

Bread isn’t an ingredient for a sandwich… it’s totally implied

[@hixttait753]

There is salt in the butter so it’s more of a four ingredient video

[@thedappercook]

Everyone knows bread doesn't count when it comes to a sandwhich

[@KevinRef]

First time as a french man i'd taste (and probably enjoy ! ) american made food ! good job

[@Ninja614]

First time here. Fantastic! The hip pumps at the end after a bite earned a sub haha

[@AdamWitt]

Hahaha. Thanks! Welcome. It could go one way or the other, xD

[@JeanLebreton]

Mec ! Tu fais honneur à la France avec ta pratique, c'est magnifiquement bon ! Dude! You're a credit to France with your practice, it's magnificently good!

[@zenmanphd]

I love your channel dude... and I love that you went to Paris, because Paris needed someone like you there.

[@Kate-qq3ez]

Good bread ( real bread, not sandwich sliced loaf), good butter and good ham, nothing better

[@malhju6718]

I'm French and I have to say that you made an awesome job!

[@Somethingaweful]

This guy really just spent at least three days making. A sandwhich with butter and ham. My dude, just by these premium ingredients.

[@TheGenemesis]

Vraiment pas mal, par contre la quantité de beurre en France (la où "Tehy do not hesitate to use butter") C'est 2 ... voir 3 fois plus. Très content de voir comment tu as revisité la quantité de jambon à l'Américaine.

[@jeanclaude521]

Good job bro ! Ou plutôt toutes mes félicitations pour cette brillante démonstration ! I never thought an american man would teach me how to make « Jambon beurre ».

[@comlitbeta7532]

It's midnight and i am full but the sound of that crunch made me want a fresh baguette so bad

[@TheGameLecturer]

For me it's always salted butter + pickles ! Comté is a nice addition but if I add it I put less butter. Last but not least, adding some chips is pretty nice !

[@juliendda644]

la même ! pain + beurre salé + jambon + cornichon. et on ajoute parfois du comté quand il y en a . au moins une fois par semaine !

[@laurentnicolas1550]

What makes "le jambon-beurre" so delicious (I prefer it with a few "cornichons" cut into thin slices lengthwise but nothing more) is chewing it, from the crispiness until the only 3 ingredients form in the mouth nothing more than a paste capable of 'be swallowed. To be enjoyed with a beer to wash it down! 🇫🇷🇫🇷🇫🇷

[@renefonck8920]

Pickle en anglais cornichon

[@ushiefreebird7470]

Well done! I found the main secret in French and Italian cooking is to keep it simple, use few ingredients, but the highest of quality. You have done exactly that! Bravo! Greetings from Nice

[@user-xd7zx8nc6c]

Very interesting to see that Ham has a very, very different definition feom a country to another. And after tasting it in various countries, no excessive pride here to say that our French way of making ham is exceptionally qualitative and respectful of the primary product. That's also why just salty butter with it is so popular!

[@NathanBarley-h6l]

this looks almost perfect, the only thing I could recommend to make it better would be adding some canned pineapple slices would complete this sandwich

[@jeffabau4264]

Vraiment fort pour un américain....gros travail....super bien équiper dans la cuisine.... bravo ❤

[@julienricaud6115]

French here Congratulations, your jambon beurre seems perfect 👌 In France the most important ingredient is the quality of bread.

[@Pirouyy]

As a french guy my gums hurts just by looking at how pointy the quignon on these baguettes is x) looks good, congrats !

[@dvorak2676]

absolutely splendid. as a french, i made fancy mac and cheese this evening, i feel like this video is a parallel to that

[@BertrandNelson-Paris]

Ham and butter sandwich (jambon-beurre) is also called “a Parisian” (un parisien in french). It was once available in any low-end bar or top-notch brasserie and of course in bakeries at any time upon request, although it began to disappear a few decades ago, since the creation of kebab and other sandwich chain stores . It's still today the most affordable sandwich with a baguette you can get anywhere in France. Parisian here.

[@mmep4583]

C'est un plaisir de vous régaler !! Vous êtes les bienvenus !

[@MastahFR]

French here. Sir, you have my respect ! Some things you should try: - Baguette, Butter, Salad, Emmental. - Baguette, Butter, Emmental, Ham. Damn nice sandwichs ;)

[@Fusorf]

Congrats on your baguettes they look really good !

[@Schopy.]

From a french point of view, your bread looks awesome !

[@Shornaal13]

While you are a tad unorthodox, I don't think one can argue with your results. You made this French expat hungry for a good taste of home.

[@karpok46]

Thx Mate, it's i think the second time i see an american pick a sudden passion for this sandwich, and you did justice to that french street food staple, Merci :)

[@emmanuelbuu7068]

Look ... I surrender! Your obsession goes well beyond what I imagined! When I clicked on your video, I assumed that you would recreate a "jambon beurre" with proper products but then ... you baked your own baguettes !!! I did bake some bread at home but I could not reach the level where I could make a proper baguette. Then ... you MADE YOUR OWN BUTTER. That's INSANE. Then I almost expected that you would butcher a pig ... joking. Anyway that's the best tribute to our REAL popular food culture I have ever seen. I am more than impressed.

[@thedarkengelthe1]

Hi I'm French and this is close to reality and impressive. It's seems really good, thanks for the share !

[@RomainNoyelle]

Bravo, je suis français et je me suis régalé devant ta vidéo ! Félicitations.

[@padders1068]

Thanks Adam! They looked amazing and delicious! My favourite as well. Just a suggestion (please don't take it as criticism) if you want to cook your own Jambon you'll make it even better, buy a joint of uncooked gammon (not sure if you refer to it as ham or gammon in the US?), I prefer smoked, but that choice is up to you. Simmer your gammon for roughly an hour in enough water to cover it, with aromats of your choice. My choice is fresh Sage, Rosemary, Thyme, 2-3 whole cloves, 4-5 whole peppercorns, 1/4 of an onion, 2-3 crushed garlic cloves and a few chunks of Spanish style dried Chorizo. Drain and pat dry, discard the aromats except for the Chorizo which is the bonus cook's snack 😋 Smear with Wholegrain Mustard and Honey, then bake for 3/4 - 1 hour in a low to medium oven or until the outside is caramelized and crispy. Let cool and slice as thinly as you can, it also freezes really well and keeps for months in an airtight bag. Thanks for sharing! 🙂😋😎❤

[@Mindy56743]

Thank you! I have been trying for ages to learn how to get bread like that! I will save this and try it soon

[@benjaminlamey3591]

your bread looks awesome. as a french, I can only say that it is definitely a great french baguette. good job. I love your adam style jambon beurre. welcome to france, everybody put in what he likes. BTW, just with that video, you almost got a citizenship ... respect.

[@alxmtncstudio2066]

Any good french can recognize a true baguette and taste it just by looking at it. This looks legit asf. When you opened the first one still warm, it reminded me of childhood snacks with fresh hot baguette from the oven, on which you spread some fresh butter that melts on it (and drips 🫣). Just that is good enough. A good quality french baguette is tasty enough. I just don't understand the need for the extra salt since BOTH the bread and the Jambon de Paris (ham) are salted!!

[@Angelicwings1]

Nothing beats a beautiful ham sandwich

[@shroomskaiev]

Salut d'un français qui a apprécié ton hommage au Jambon-Beurre tu as même parcouru le mile supplémentaire pour montrer comment sont faites les Baguettes avec un résultat très appétissant pour tes mini Baguettes et c'est une bonne idée car ainsi tu obtiens deux trognons par sandwich ( j'adore le croustillant des trognons affinés aux extrémités des de tes mini Baguettes ce qui nous offre deux fois plus de plaisir ) Tes Baguettes ont l'apparence idéale et je pense que je les aimerais. Tu as prouvé que tu étais digne de rapporter le le secret du Jambon-Beurre dans ton pays et que tu risques très certainement de convertir tes concitoyens à ce sandwich certes simple mais si délicieux et dont il est impossible de se lasser. Chapeau l'artiste.