Petits Croques Monsieur

Trim ends of rolls, then cut into 24 x 7mm-thick slices and spread with mustard. Top half the bread slices with a layer each of cheese and ham, then sandwich together with the remaining bread. Insert a toothpick into the centre of each sandwich to secure.

Whisk eggs, milk and cream together in a small bowl and season with sea salt and freshly ground black pepper.

Heat half the oil and butter in a non-stick frying pan over medium heat. Dip the sandwiches into the egg mixture, one at a time, allowing the excess mixture to drain off, then fry for 1 minute or until golden. Remove the toothpick, then turn over and cook for a further 30 seconds or until golden. Transfer croques-monsieur to a baking paper-lined oven tray, then repeat with the remaining sandwiches.

Preheat oven to 190°C. When ready to serve, top each croque-monsieur with 2 cornichons and tie a piece of string around each sandwich. Cook in the oven for 10 minutes or until warmed through. Serve immediately.