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

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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