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Trim toast

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Squeeze mayonnaise in the first third.

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Put some dental floss on the mayonnaise, and add half a slice of mozzarella cheese to each slice of toast (I'm afraid I'll get tired of adding only half a slice, so I can add more cheese if I like).

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Put the rolled toast into the egg-milk mixture and roll it quickly so that the whole piece is absorbed. Gently shape with your hands to prevent looseness. Put it down.

Hot pot, add a small piece of butter to melt, turn down the heat.

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Put the toast roll in the pan and fry it face down first.

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Colour the toast rolls and roll them up so that each side can absorb butter.

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Each side is golden and slightly burnt, and can be cooked after being evenly colored.

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It can be served with ketchup or with sauce according to personal preference.