Jambon, Comté and Cornichon Butter Panini

The jambon-beurre is one of France’s most enduring pleasures: sliced ham and cultured butter layered inside a crusty baguette. Its appeal lies in its restraint—excellent ingredients, thoughtfully assembled. This version builds on the classic with a few deliberate refinements. Minced cornichons are folded into softened butter for a bright, briny edge; nutty Comté adds depth; and a handful of baby arugula brings freshness and gentle pepperiness. Pressed until crisp and golden, the sandwich becomes warm, melty, and quietly luxurious.

½ cup good-quality French butter, room temperature, divided

2 cornichon pickles, patted dry and minced

4 thick slices French bread, from a boule

8 ounces thinly sliced Jambon de Paris or sliced cooked ham

4 ounces Comté, sliced

1 cup packed baby arugula

In a medium bowl, combine ¼ cup butter with cornichons.

Spread the remaining plain butter on one side of each slice of bread, then arrange them, buttered-side-down, on a work surface. Gently spread 1 tablespoon of the cornichon butter on the unbuttered side of each slice. Layer two slices of bread evenly with the ham, followed by the Comté and arugula. Top with the remaining bread slices, keeping the plain butter on the exterior.

Cook until the bottoms are deeply golden and crisp, about 2 to 3 minutes. Flip the sandwiches, replace the press, and cook until the second side is golden brown and the cheese has melted, 2 to 3 minutes more.

Transfer to a cutting board, rest briefly, then slice in half and serve warm.