Prissy Croque Monsieur

An elegant version of this cafe staple from Harry's Bar, complete with its individual napkin wrap. It's normally greeted with big smiles as a casual late afternoon snack, perfect with a glass of crisp white wine. For six sandwiches, or 18 batons.

12 thin slices of artisan white bread, crusts removed

225 gr gruyere or emmental, diced, at room temperature

1 large egg yolk

1 tblsp worcestershire sauce

1/4 tsp dry mustard

1/8 tsp cayenne

maldon sea salt

single cream, if needed

110 gr of boiled ham, julienned

EVOO

1. put all ingredients except cream, ham and salt in a food processor and mix until smooth
2. taste and season with salt; if too thick to spread easily, thin mixture with some cream
3. spread mixture over one side of all the bread slices
4. arrange ham over cheese on half the slices of bread and invert the remaining bread over the ham; press sandwiches firmly together
5. film skillet with EVOO and heat on medium/high heat until very hot
6. add as many sandwiches possible in the pan, fry, turning once until they are golden brown and crisp
7. repeat with remaining sandwiches, adding more oil to the pan as necessary
8. cut sandwiches in thirds (three rectangles) and wrap with small, individual paper napkins