ALMA BAGUETTE JAMBON BEURRE

TIPS: Make the pickles ahead. They’re best after at least 30 minutes, but even better left overnight. Any leftover pickles and brine will keep in the fridge for up to two weeks. Secondly, don't skimp on the butter. Cold butter is easiest to spread with a butter knife and a few chunks are absolutely fine.

ALMA BAGUETTE JAMBON BEURRE

INGREDIENTS

200ml white wine vinegar
50g caster sugar
1 sprig fresh Dill
1 tsp peppercorns
1 tsp coriander seeds
2 British Gherkins (120g)
1 Alma Sourdough Baguette
60g cold salted butter
200g Jambon Prince de Paris
Salt and pepper, to taste

METHOD

1. Start by making the pickle brine. Combine vinegar, sugar, dill, peppercorns and coriander seeds in a small saucepan. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and leave to steep and cool slightly.
2. While the brine cools, slice the gherkins into thin rounds, sprinkle 1/2 tsp salt and mix. Pour over the warm pickled brine over them, mix and set aside.
3. Slice the baguette open lengthways, leaving a hinge on one side, and butter generously across both cut sides.
4. Layer the jambon along the length of the buttered baguette, into loose ribbons.
5. Lift a small handful of the pickles from the bowl, drain briefly, and layer them over the ham.
6. Slice and serve: Press the baguette gently closed, slice into portions, and serve immediately.