Croque Monsieur Baguette - cooking recipe

Ingredients

1 None French baguette
6 tbsp softened butter
1/2 cup Dijon mustard
12 slices pancetta
5 1/4 oz thinly sliced gruyere or Swiss cheese
12 None baby cornichons, drained

Preparation

Using a serrated knife, cut baguette crossways into 24 slices.
Brush one side of each slice with butter; turn slices buttered-side down. Spread tops of all slices with mustard; sandwich pancetta and cheese between slices, keeping the buttered side on the outside.
Preheat a large sandwich press. Toast sandwiches for 5 mins or until golden and cheese is melted. Top with a cornichon, secure with a toothpick. Place on a platter to serve.