If I’m ever stranded on a desert island with only three ingredients, I pray that they are prosciutto, butter, and baguette. Minimalist in appearance, yet concentrated in flavor, this sleek sandwich is surprisingly satisfying.

Think of it as a ham-and-sort-of-cheese sandwich. Since butter takes the place of cheese, choose your butter with discretion. Imported butters or domestic farmhouse-style butters are richer and sweeter and balance the saltiness of the ham. For the ham, I prefer either an imported prosciutto di Parma, prosciutto di San Daniele, from Italy, or Serrano ham from Spain. Use a crisp, French-style baguette (not a sourdough). If the crust of the bread has lost its crispness, toast the baguette in a hot oven for a few minutes, and cool it completely before slicing and smearing it with butter.