Equipment
* optional
Ingredients
Sandwich Base
- 1 french baguette, fresh
- 250 g sliced ham, thinly sliced
Condiments
- 60 g mayonnaise, room temperature
- 30 g dijon mustard
- 80 g fruit chutney
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 500 kcal
- Protein
- 23 g
- Carbohydrates
- 65 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 9 g
- Sodium
- 843 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 6 mg
- Potassium
- 266 mg
- Calcium
- 29 mg
- Iron
- 1.8 mg
- Magnesium
- 28 mg
- Phosphorus
- 245 mg
- Zinc
- 1.9 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.9 mg
- Folate
- 19 mcg
- Water
- 11 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a serrated knife, slice the baguette horizontally (lengthwise), keeping the back hinge intact if desired for better structural integrity, or cut into 4 equal portions first.
In a small bowl, mix the mayonnaise and Dijon mustard until fully emulsified to create a sharp, creamy base spread.
Spread the mustard-mayonnaise mixture generously on the bottom half of the bread. Spread the chutney on the top half of the bread.
Fold slices of ham gently (ruffled, not laid flat) and arrange them voluminously on the bottom half of the bread.
Close the sandwich firmly, pressing down slightly to adhere ingredients. Slice into 4 portions if not already divided.
Chef's Notes
- The quality of the bread is 80% of the success here; ensure the baguette has a hard crust and open crumb.
- For a true 'Five Ingredient' restriction, the mayo and mustard are counted as separate items, but mixing them elevates the flavor profile significantly.
- If the baguette is very hard, slice the finished sandwiches on a bias (diagonal) to increase surface area and make biting easier.
Storage
Refrigerator: 1 day — Best eaten fresh; bread will soften significantly if stored.
Troubleshooting
Bread is soggy
Cause: Sandwich was assembled too far in advance
Fix: Cannot be fixed
Prevention: Assemble immediately before serving
Filling slides out
Cause: Bread not sliced deeply enough or condiments over-applied
Fix: Secure with toothpicks
Prevention: Ensure bread is hinged deeply or fully separated; use moderate condiment amounts
Cultural Context
While the classic French 'Jambon-Beurre' relies on butter, this variation incorporates Anglo-style condiments (chutney) and emulsified sauces, bridging the gap between a Parisian street snack and a savory British ploughman's lunch.
