Remove the crust from each bread slice and flatten the bread with your hands or a rolling pin (I use my hands, but it’s your call). Spread one teaspoon of basil pesto all over each of the bread slices, and top each with a slice of emmental cheese and then a slice of ham.
Turn the stacked bread over, so the ham is face down, and roll up the bread with the ham toward the outside. Secure with a toothpick or skewer.
Put the skewered sandwiches on a baking sheet, and warm them in the preheated oven for two to three minutes or until you see the melted emmental coming out of the ends of the roll-ups.