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Jambon et Fromage
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5 from 1 vote

Jambon et Fromage

Jambon et Fromage is Susan's and my favorite breakfast when we're in Paris. In the morning, either Susan or I would venture out to the local boulangerie for the Jambon et Fromage which literally means ham and cheese. They are always made with a slathering of butter on a freshly baked baguette and topped with tasty ham and Swiss cheese. 
Prep Time20 mins
Cook Time20 mins
Making Dough for and Rising Time for Baguettes3 hrs
Total Time40 mins
Course: Bread, Brunch
Cuisine: French
Servings: 4 Jambon et Fromage
Author: Chula King

Ingredients

Baguettes

  • 1 cup plus 3 Tablespoons (9.5 ounces) filtered water
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons Kosher salt
  • 3 cups (15-ounces) Bread flour
  • 1 1/2 teaspoons instant or bread machine yeast

Jambon et Fromage

  • 4 baguettes, roughly 6.26 ounces each
  • 8 ounces sliced ham
  • 6 ounces sliced Swiss cheese
  • 2 ounces (1/2 stick) salted butter, room temperature

Instructions

Baguettes

  • Add ingredients to bread machine pan in the order listed. Select dough cycle, and press start.
  • When the Dough cycle has completed, place dough on floured surface. Pat down, and cut dough into 4 pieces, roughly 6.26 ounces each. With each piece, pat dough onto a rectangle, approximately 8 inches by 3 inches. Bring long inches together; pinch to seal. Roll the long side, forming a cylinder; continue to shape into loaf with tapered ends. Place on baguette pan. Repeat with remaining pieces of dough. Allow to rise in warm place until doubled in size, about 1 hour and 15 minutes. (See Tips 1 and 2)
  • Preheat oven to 400° F. When oven has reached temperature, place in oven; bake for 20 minutes, or until golden brown. Remove from oven and let cool completely. Yield: 4 individual baguettes.

Jambon et Fromage

  • Slice baguette on long side, ensuring that it is not cut all the way through. Spread each half with softened butter. Line one half with ham and pieces of Swiss cheese.
  • If not to be eaten immediately, double wrap each Jambon et Fromage in plastic wrap, place in a 2 gallon Ziploc bag, and store in refrigerator. Best if eaten within one week. After that, the bread tends to dry out and become hard. Yield: 4 Sandwich Jambon et Fromage.

Notes

  1. I've never had much luck slashing the dough right before placing it into the oven. Over time, I've settled for slashing the dough after it's been formed. This works consistently well for me!
  2. I always use Julia Child's approach for producing the perfect environment for the dough to rise. I turn on my electric oven for exactly 1 minute and 45 seconds. I don't worry about setting a temperature. All I'm doing is warming my oven to the perfect temperature for the dough to rise.