Italian-Style Monte Cristo Sandwiches

By HeatherS

Ingredients

• 8 slices good-quality white bread
• 1/2 cup fig or plum preserves
• 8 slices mild Provolone or Fontina cheese
• 8 slices prosciutto cotto with rosemary, such as Citterio brand
• 1/4 cup Dijon mustard
• 3 eggs
• 1/2 cup milk or cream
• 1/2 cup grated Parmigiano-Reggiano cheese, a couple handfuls
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 1 tablespoon butter
• 6 cups arugula or baby arugula Juice of 1 lemon
• 2 tablespoons EV00 (extra-virgin olive oil) eyeball it
• Salt and pepper

Details

Servings 4

Preparation

Step 1

Heat a large griddle or cast-iron skillet over medium heat.
Prepare the sandwiches by spreading 4 slices of bread with preserves. Top each slice of bread with a slice of cheese, 2 slices of folded prosciutto, then another slice of cheese. Spread the remaining slice of bread with Dijon and set in place.

Beat the eggs with the milk or cream, Parm, and parsley. Nest the butter in a paper towel and wip. it across the hot pan. Dip the sandwiches into the egg mixture and griddle the sandwiches until deep golden, 3 to 4 minutes on each side.

Toss the arugula with the lemon juice, EVOO, and salt and pepper. Cut the sandwiches from corner to corner and serve alongside the salad.