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Provided by Hwang Seokyoung
1 mini baguette (or 1/3 whole baguette)
4–5 slices jambon (cured ham)
2 thick slices cold butter
Apricot jam
A pinch of coarse salt
Slice the baguette in half lengthwise. Toast in an oven or air fryer for 1–2 minutes for extra crispness, then let cool.
Place the thick butter slices on the bottom half of the baguette.
Fold the jambon into delicate layers and stack them over the butter.
Spoon the apricot jam over the jambon.
Sprinkle a pinch of salt over the jam and ham.
Top with the remaining baguette half and press lightly to finish.