- 2 cups cornichon pickles, plus 24, halved lengthwise
- 12 slices Pullman loaf, or other tight crumb white bread
- 1 1/2 cups Dijon mustard
- 12 thick slices Gruyere
- 6 slices ham
- 2 sticks unsalted butter, room temperature
Spread one side of each piece of bread with Dijon. Top each piece of bread with a slice of Gruyere. Place the ham on half of the pieces of the bread and cheese. Spread the cornichon paste on the other half of the pieces of bread and cheese.
Preheat a griddle or saute pan.
Close the sandwiches and press to secure. Butter the outsides of all the pieces of bread.
Place the sandwiches on the griddle or pan and cook until the bread is golden brown, 3 to 4 minutes. Turnover and repeat this process.
Top each mini sammie with a cornichon half and secure it with a toothpick.