The quintessential Parisian street lunch: a crusty baguette tradition split open, spread with good salted butter, and filled with slices of tender jambon de Paris. Served with crunchy cornichons on the side. Simple, iconic, and absolutely delicious — no other ingredients needed.
Cut a two-thirds portion from the baguette, then split it in half crosswise to get two equal pieces (~80 g each). Slice each piece open lengthwise without cutting all the way through.
Spread 15 g of salted butter generously inside each piece, covering both the top and bottom interior.
Layer 2–3 slices of jambon de Paris (about 60 g) inside each sandwich, folding the slices gently to fit.
Close the sandwiches and press lightly. Serve immediately with cornichons on the side.
Carbs come from white baguette, one of the highest GI foods (~95). Pre-bolus 15–20 minutes before eating and use your usual dosing method agreed with your care team for an accurate dose. The butter adds fat that may slow the initial spike slightly but won't prevent it — check your blood sugar at 90 minutes and log this meal in your journal to learn your personal response.
