Ingredients
- 8 thick slices day-old bread
- 2 tablespoons wholegrain mustard (optional)
- 3 1/2 oz (100g) thinly sliced or shaved ham
- 6 1/4 oz (180g) thinly sliced cheddar, emmental, gruyere, provolone or Swiss cheese
- 1/4 cup (65ml) milk
- 2 eggs
- Salt and black pepper, to taste
- 2 oz (60g) chopped butter
- 2 tablespoons olive oil
Method
- Put mustard on one side of each bread slice, if using.
- Add the ham and cheese and close to make sandwiches.
- Whisk the milk with the eggs.
- Grind in some salt and black pepper.
- Heat a nonstick skillet over a medium heat.
- Add half the butter and a tablespoon of olive oil.
- Dip the sandwiches, 1 at a time, into the egg mixture, turning to coat.
- Let any excess egg mixture drip off.
- Cook, in batches, for 3 minutes per side, or until crispy and golden brown, adding in the rest of the butter and oil as you go.