2 tablespoons (30 ml) mayonnaise

1 tablespoon (15 ml) Dijon mustard

1/2 lb (225 g) cooked ham, sliced

1/4 lb (115 g) sharp cheddar, sliced

14 square Scones (see recipe)

14 leaves baby arugula

With the rack in the middle position, preheat the oven to 180°C (350°C). Line a baking sheet with parchment paper.

In a bowl, whisk together the mayonnaise and mustard. Set aside.

Trim the ham and cheese slices to the same size as the scones.

Cut the scones in half horizontally. Spread the mustard mixture on the bottom halves. Garnish with ham and cheese. Cover with the top halves.

Bake for 7 to 10 minutes.

Place an arugula leaf in each sandwich. Serve hot or warm.

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