The ham and butter sandwich is mounted in a baking frame with pain de mie. All complemented by Maille Dijon mustard.
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Leave the butter outside the fridge the day before to make it soft. Start by finely chiseling the basil and chives. Put it in a bowl, add all other ingredients. Mix the butter right before using it.
On a flat plate with a sheet of baking paper, place your frame of 40 cm by 30 cm. Place at the bottom a sheet of pain de mie, then baste with the flavored butter. Put on the whole surface 12 slices of Prosciutto, then brush another sheet with butter, place the buttered side against the Prosciutto. Use light pressure on the whole surface and repeat the same operation with the ham. Finish with another press over the entire surface. This should give you about 75 to 80 pieces.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille