Culinary Caravan

Arrange 8 slices of bread on work surface and spread with half of the butter. Lay a slice of ham on each slice of bread and spread with a little of the wholegrain mustard. Cover with a slice of cheese, and then spread with a little mayonnaise. Cover with a slice of turkey/chicken. Butter the remaining bread slices and place butter-side-down onto sandwich stacks.

In a 9x13 rectangle glass baking dish whisk eggs, milk and Dijon mustard. Soak the sandwiches in the egg mixture on both sides until all the egg has been absorbed.

Heat a little butter with 1/4-inch oil in a heavy bottomed frying pan until hot but not smoking. Gently fry the sandwiches in batches for about 5 minutes per side or until crisp and golden, turning once. Add more oil/butter if necessary.

Lite version: Lightly soak the sandwiches in the egg mixture and fry in a little butter/oil until golden brown or alternatively, use an electric griddle coated with vegetable spray and 1 tbsp melted butter.