The epic French brunch sandwich gets the party treatment.

makes 16

8 slices bread, crust removed, cut into 4 squares
4 slices ham, cut into squares to fit bread
4 slices of Swiss cheese, cut into squares to fit bread
16 quail eggs
½ cup whole grain mustard
4 Tbsp. unsalted butter, divided use

Spread mustard on one side of each bread square. Top with ham, cheese, and remaining bread to make 16 sandwiches. In a large skillet over medium heat, add 1 Tbsp. butter; working in batches, grill sandwiches on both sides, adding more butter as needed. Transfer to a baking sheet. Add a bit more butter to skillet; crack and gently slip 3 or 4 quail eggs into pan. Cook briefly to “sunny side up.” Transfer eggs to a cutting board; repeat with remaining eggs. Use a 1½-inch round cutter to make perfect circles. Place eggs on top of mini sandwiches. When ready to serve, heat in 400° oven for 5 minutes.