I flew in a French Guy to help perfect this sandwich...

For the french baguette recipe and all of the other bread recipes from "The Sandwich Series", click this link to download my “Ultimate Bread Baking Handbook” for free!

Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below!

- Recipe Breakdown -
4:32 Salted Butter
Ingredients:
- Heavy Cream (32oz)
- Cold Water (few tablespoons) - Optional
- Salt (to taste)

Steps:
1. Pour the heavy cream into a food processor and blend it until you can see the separation of the buttermilk and the fat. Keep blending until they are fully separated. A little trick for the separation, you can pour some ice water into the mixture which will help the separation even more.
2. Strain the mixture using a strainer and a bowl. After straining, you can take the butter and squeeze out more liquid as much as possible.
3. Put the butter in a mixing bowl and season it with salt.
4. After salting the butter, starting folding the butter evenly in a bowl with a spatula. (Pour off extra liquid if there is any)
5. Keep it in the fridge!

12:14 Slow-Cooked Ham
Ingredients:
- Top Round Pork
- Salt
- Water
- Spices of your choice for brining meat
- Mustard
- Honey
- Apple Cider Vinegar

Steps:
1. How to brine the ham at 13:08 for 12-24 hours.
2. Take the ham out and dry off the meat.
3. You can slow roast the meat in the oven at 350°F for a few hours or you can use the sous-vide method (14:09)
4. Making the glaze; In a saucepan with mustard, pork juice from the roast, honey, apple cider vinegar, and a little salt, reduce that until it’s nice and thick glaze
5. Glazing the ham at 14:45, after glazing the ham, put it in the oven at 450°F for 10-15 minutes until it’s nice and crispy. Enjoy!

Follow Brothers Green Eats
Instagram:

Music provided royalty free by Epidemic Sound

[FrenchGuyCooking]

Boy, you really went the extra extra mile on this one... At the end, hats off Mike, it's an absolute beauty !

[LifebyMikeG]

I once heard from a French chef that when you start cooking, you're always trying to add more to a dish, then as you develop in your cooking career, you're constantly looking to strip away and simplify. This French sandwich is the perfect example of stripping away elements to create a simple sandwich, but in order for it to work, no element could be less than perfect! That's why I brought in a French Guy...

[fairdav]

16:20 the "ah ouais ouais" from the heart :))

[GreenMonkeySam]

This collaboration is better than the sum of it's parts! You two should do more together.

[Nerdworker]

I literally envy the truffle guy's life. Dropping in on people like you and watching his amazing product be turned into amazing things on the daily is awesome.

[pmgroundhog]

I like how Mike's videos have fresh butter and truffles meanwhile josh is dining on a dollar a day

[lambertolambertini]

This is perhaps the best cooking show I've ever seen. The choice of doing a series on 'the sandwich', which encapsulates so much of local food and therefore culture, is spot on. Watching you cook iconic sandwiches (so meticulously in every single detail) from all over the globe is really incredible. Really congrats!

I'm from Italy, so if you ever make italian sandwiches take a look at the Lampredotto from Tuscany, the Piadina from Emilia Romagna, Panino con la Porchetta from Rome, or my favourite Panuozzo from Campania (there are countless others, and obviously not only from Italy)

[jazzyjane]

This is a collab I didn't know I needed. I am overjoyed.

[ayofernando]

Im not french. Im a filipino living in Singapore. But as soon as i tasted a Jambon Beurre Sandwich in a bakery here in SG, i fell in love. It is also the best sandwich i’ve tasted. Simple yet super tasty and delicious. Thank you for this. I just started making my own baguettes and soon will do my own Jambon Beurre because of this. ❤️

[Bobadillerz]

Man I really love the little "pardon" Alex does at 19:07
French is such a beautiful language 😍

[FortYort]

What a rad collaboration. Next we need Mike to team up with Brad Leone, making some nice bread on It's Alive.

[jasonfolsom]

Finally got the time to sit down and watch this. I'm a huge fan of both channels and would've never imagined a collaboration video. I absolutely love everything about it. Keep up the great work, hope to see more collabs in the future!

[yaic]

Omg my two favourite YouTuber cooks together 😆

[Leucci]

i never thought i would watch 20 minutes on a 'simple' sandwich. Amazed and grateful for all the work and knowledge you pour in your videos

[JourneymanActor]

Alex has the best reactions to food. 😄

[pinpeen]

What i love about your series/cooking is that you're not just throwing things like other "cooking channels" do, this cheese, that bread, that veggies, that meat boom your sandwich is ready. Where's the cooking? Cooking is all about starting from scratch and that's what you do I love it.

[sherrywalford]

I make my own butter but before I churn it I inoculate the cream with either active kefir or yogurt. Then I let it sit on the cupboard for 24 to 36 hrs to ferment. This adds so much flavour that I don’t need salt to flavour or preserve my butter. Plus it turns it into a probiotic rich butter.

[chechantal]

This makes me SOO HAPPY!! I was smiling ear to ear watching you and Alex work together. Encore!

[klaush.]

Just a joy to watch and hear the crusty sound of a homemade baget.
Just awesome.
THX, Good series you started.
Klaus from Vancouver, Canada

[gagangujral]

Two genius at work ! Awesome to see this collaboration