Method:

1. Cut the crusts off the bread.
2. Place the egg, milk, pepper and salt in a bowl and whisk. Set aside
3. Grate the Comté cheese and set aside
4. Use a rolling pin to flatten the bread
5. Shred the ham into rustic pieces, then divide ham between all the bread, placing it along the bottom edge of each slice. Liberally sprinkle the grated Comté over the ham
6. Starting from the bottom, roll the bread up and finish with the seam side down. Brush the egg on the seam to allow it to stick
7. Heat the butter and oil in a large fry pan over medium high heat
8. Coat the roll ups in the egg – either by dipping them in the egg mixture to coat or brush over to glaze them
9. Place in the frying pan and cook all the rolls together
10. Cook them for 45 secs – 1 min., then turn them over 90 degrees. Repeat again twice more (so all 4 sides of each roll up is browned)
11. Remove from pan and slice into thirds to serve
12. If you’re not serving immediately, leave them whole and place back into the oven on 180°c for 6/7 mins and then slice into thirds