With the “Pierini,” Harry's Bar has created the tastiest fried toast imaginable: crispy on the outside, melted on the inside, and enhanced by Worcestershire sauce. Who wants some?

Ingredients for 16 mini toasts

Recipe taken from the book “Harry's Bar Venezia: le ricette della tradizione” (Harry's Bar Venice: traditional recipes)

250 g grated Emmentaler cheese
1 egg yolk
1 tablespoon Worcestershire sauce
1/4 teaspoon Dijon mustard
a pinch of cayenne pepper
a pinch of salt
approximately 125 ml fresh cream
16 slices of sandwich bread
200 g smoked cooked ham, sliced
olive oil for frying

Place the cheese, egg yolk, Worcestershire sauce, mustard, and pepper in a food processor. Blend to begin mixing the ingredients. Add the cream and blend again until the mixture is smooth and homogeneous. Taste and add salt if necessary. Spread this cream on one side of all the slices of bread.

Place a slice of ham on one slice and cover with another slice of bread. Continue in the same way to make 8 sandwiches. Remove the crusts from the sides of the sandwiches with a serrated knife. Heat a little oil in a non-stick pan and fry the sandwiches on both sides (about a minute and a half per side) until they are golden brown and crispy.

Dab them quickly with kitchen paper, then cut each sandwich into two rectangles (you will have 16 croque monsieur in total). Continue until all the sandwiches are finished. Serve hot, wrapped in a paper napkin.