Croque Monsieur Roll-Ups

Method

1. Cut the crusts off the bread and roll each slice firmly with a rolling pin (or a glass) until about 3 mm thick. Flat bread rolls up without cracking.

   Add in this stepSandwich bread slices, crusts removed 4

2. Spread each slice with a very thin layer of Dijon, lay a slice of ham on top and sprinkle over the cheese. Leaving a 1 cm strip bare at the far edge, roll up tightly from the near side and set seam side down.

   Add in this stepDijon mustard (for the filling) 1 tspThinly sliced cooked ham 60 gGrated Gruyère or Emmental 60 g

3. Beat the eggs, milk and nutmeg together in a shallow dish. In a small bowl, mix the mayonnaise, dip mustard and honey to make the dip.

   Add in this stepEggs 1Milk 2 tbspGround nutmeg 1 pinchMayonnaise 2 tbspDijon mustard (for the dip) 2 tspHoney 2 tsp

4. Melt the butter in a 24 cm frying pan over medium-low heat. Roll each roll-up in the egg to coat it, place it in the pan seam side down first, then turn with tongs and cook for 4 min, until golden all over and the melted cheese just starts to peek out of the ends. If your pan is small, cook in 1 batch(es), adding a little more butter each time.

   Add in this stepButter (for frying) 15 g

   medium-low heat

5. Drain on paper towel for 1 min, cut in half on the diagonal and serve warm with the dip.