It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.
Also known as le Parisien, a jambon-beurre sandwich is as simple as it gets. A fresh baguette, ruffles of salty ham, and a layer of butter so thick that, when you bite into it, teeth marks are left behind (sometimes also a swipe of Dijon mustard or scattering of sliced cornichons or both is added). This is an audacious vegetarian version—which is to say, entirely untraditional and a little unhinged. Instead of ham, there are jarred marinated artichokes (don’t toss the marinade). These have a meaty texture and inherent umami, which is only accented by a quick trip under the broiler. The rest of the sandwich stays true to the classic. It’s pantry-friendly and picnic-ready, as welcome for a chic desk lunch as it is for a day in the sun.
Discover more clever It's That Simple recipes here: Crispy Tuna Patties; Spiced Brown Butter Tomatoes; and 2-Ingredient Chocolate Mousse.
Recipe information
Total Time
10 minutes
Yield
1–2 servings
Ingredients
Preparation
Heat broiler (place a rack in upper third if your broiler is in your oven). If your bread is soft, place one 10–12" demi baguette, halved lengthwise, cut side down, on a rimmed baking sheet and broil until lightly crisped (do not let it brown; if baguette is fresh from a bakery, no need to broil). Drain one 12-oz. jar marinated quartered artichoke hearts. Coarsely chop about half of artichokes and arrange all artichokes on a rimmed baking sheet (use the same one if you crisped the bread). Broil, checking often, until edges start to char, 5–10 minutes, depending on your broiler. Smear 4 Tbsp. salted European butter, thinly sliced, over top half of bread. Evenly arrange 10 cornichons, very thinly sliced lengthwise, and, if there are cocktail onions in the jar, about 6 cocktail onions, halved, over butter, gently pressing to adhere. Slather bottom half of bread with Dijon mustard, then top with broiled artichokes. Close up sandwich and cut in half.
Recipe notes
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