1.
For the coleslaw, whisk the mayonnaise, vinegar and sugar together in a bowl, then season. Combine cabbage, carrot and parsley in a large bowl, then pour over the dressing and toss to combine. Cover and chill until needed.
2.
Spread 9 bread slices with mustard, then divide ham and cheese among slices. Top with remaining bread, pressing around the edges to seal, to form 9 sandwiches.
3.
Meanwhile, whisk egg and cream together in a bowl. Season and set aside.
4.
Heat half each of the butter and oil in a large pan over medium heat. In batches, dip sandwiches in egg mixture and cook for 3 minutes each side or until golden and cheese starts to melt, adding remaining butter and oil as needed. Keep warm.
5.
Use a pig-shaped biscuit-cutter to cut each toasted sandwich into little 'pigs', then serve with coleslaw.