makes about 40
20 thick slices white bread
2 - 3 tablespoons Dijon mustard
12 slices Cheddar
oil, for shallow-frying
All purpose flour, for dusting
3 eggs, lightly beaten
watercress, to garnish
1. Remove the crusts from the bread. Spread the bread with mustard, place a slice of cheese on top, then finish with another bread slice.
2. Heat a little oil in a skillet. Dust the sandwiches lightly with flour and dip quickly into the beaten egg.
3. Cook the sandwiches on both sides until golden; drain on paper towels. Cut into quarters and garnish with watercress. Serve hot.
Assemble the sandwiches up to 4 hours in advance, but don't dust with flour and dip in the egg until just before frying.