INGREDIENTS

• 1 sheet frozen puff pastry, thawed but cold, rolled out to 9½ by 9½ inches
• 3 thin deli slices of Black Forest ham
• 7 thin deli slices of Gruyère or aged Swiss cheese
• 2 tablespoons Dijon mustard
• Cornichons (optional)

Procedure

Preheat the oven to 400°F.

Lay the cheese and then the ham in a single layer over the entire surface of the rolled-out pastry.  Starting at opposite ends of the pastry, roll both ends tightly so they meet in the center.  Trim off the ends of the log, then cut the log into ½-inch slices.  Lay the slices, the palmiers, flat in a single layer on a Silpat-lined baking sheet, leaving space between the palmiers for them to puff as they bake.  Bake until puffed and golden-brown, about 25 minutes.  Serve warm with Dijon mustard and cornichons on the side.