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.


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)


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.


Press down lightly to seal and cut as desired.


3 Comments on Ham Butter Baguette La Colombe Style

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


  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!


  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!


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