2 tbsp Dijon mustard
4 tbsp mayonnaise
6 dill pickles, sliced
1 tbsp honey
1 tbsp oil
4 slices white bread
50g/1¾oz butter
100g/3½oz comté, grated
4 free-range eggs
100g/3½oz gruyère, grated
50ml/2fl oz milk
150g/5½oz ham hock, shredded