Ham Butter Baguette La Colombe Style

Recipe: Ham Butter Baguette LCT Style
Coffee: Fishtown Blend on the Moka Pot
This is one of the simplest and best sandwiches around: 3 quality ingredients and there you have it. It’s only practical to make a whole baguette’s worth at a time, and then cut small sections, about 4 inches each. You can place them on a plate or leave the sandwiches right on the cutting board. They’ll evaporate either way.

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Get Together
> A nice lightly crusted baguette, ours is from La Colombe Test Bakery in Fishtown, Philadelphia
> Prosciutto Cotto – or any ham you like
> Sweet fancy butter (sometimes we keep it so chilled enough that we almost have to slice it and place it on the sandwich, like cheese)

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Then Assemble: Split the baguette in half; lay the ham onto the bottom half like ribbons. Spread chilled butter onto the top half, and then put the baguette back together.

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Press down lightly to seal and cut as desired.

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3 Comments on Ham Butter Baguette La Colombe Style

  1. When the ingredients are stellar, you only need three to make magic.

    Like

  2. Melissa Ladner // November 25, 2013 at 9:04 pm // Reply

    Oh it looks so yummy I can hardly stand it! You are teasing me!

    Like

  3. John Thompson // December 2, 2013 at 10:28 pm // Reply

    One of the best sandwiches I’ve ever eaten was ham and butter on a crusty baguette with a side of fresh cut fries from a food truck on the side of the road to Mont St. Michelle. Thanks for bringing back the fond memory!

    Like

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