• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• freshly ground black pepper
• 4 large croissants (the wider the better), halved horizontally
• 1/3 pound sliced deli ham
• 1/3 pound sliced provolone cheese

Preheat a waffle iron to medium heat.

In a small bowl, mix the mayo and mustard.  Add a grind of pepper.

Spread the mayo-mustard mix on both cut sides of each croissant.  Next, roll up a piece or two of ham and bend it into a curve.  Set it in the bottom of a croissant, then top with provolone.  Make sure that the top croissant covers all the cheese; if it doesn’t, snuggle the cheese a little further inside the bread or cut it a bit smaller.  Otherwise it’ll leak out (and waffle irons are tough to clean).  Now that the sandwich is built, place it on a microwave-safe plate and microwave it for 30 seconds, to get the cheese melting inside.  Meanwhile, fill the rest of the croissants.

Place the sandwich on the waffle iron and lower the lid.  Push the lid down a bit to squash it a little, then release and let sandwich cook for 3 to 5 minutes, until the croissant is crispy and the filling is hot (if your waffle iron has an alarm, it should go off).  Remove the sandwich and let it cool for 3 to 5 minutes.  Repeat to cook the rest of the sandwiches.