PARISIAN JAMBON BEURRE (six 8 inch sandwiches)
3 ficelle (aka skinny, 1-1/2 to 2 inches wide) baguettes cut into 8 inch lengths
high-quality demi sel European butter, at room temperature
1 pound Jambon de Paris or other high quality, water cured ham, sliced paper thin
1. Slice each ficelle length in half lengthwise and open the loaf, cut sides up. Spread a ridiculous amount of room temperature butter on the cut sides then layer each with a few slices of ham. Close and eat way too many.
NOTE: These can be cut into 1-1/2 to 2 inch lengths, speared with a toothpick, and served as appetizers.
adapted from saltandwind.com