Spread a thin layer of dijon mustard on 4 slices multigrain bread or toast.
Make sandwiches with the bread with the following filling:
4 slices gruyere cheese or fondue mix.
2 to 4 slices French or Spanish ham.
Place in an oven proof dish.
In a small saucepan make the following sauce and heat to 60 c only:
2 beaten eggs.
50 ml whole milk.
4 tablespoons grated gruyere cheese (or emmental or cheddar or fondue mix).
25 ml white wine.
½ teaspoon salt.
½ teaspoon French herb mix.
1 good sprinkling of worcestershire sauce.
