Italian-Style Monte Cristo Sandwiches

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

CATEGORIES
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 (recommended: Citterio)
  • 1/4 cup Dijon mustard
  • 3 eggs
  • 1/2 cup milk or cream
  • 1/2 cup grated Parmigiano-Reggiano, a couple handfuls
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon butter
  • 6 cups arugula or baby arugula
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil, eyeball it
  • Salt and freshly ground black pepper
Directions

Heat a large griddle or cast iron skillet over medium heat.

Prepare the sandwiches by spreading 4 slices of the bread with preserves. Top with a slice of cheese, 2 slices of folded prosciutto, then another slice of cheese. Spread the remaining bread slices with Dijon and set in place over the cheese.

In a large shallow bowl, beat the eggs with the milk or cream, Parmesan, and parsley. Nest the butter in a paper towel and wipe it across the hot pan. Dip the sandwiches into the egg mixture and cook the sandwiches until deep golden, about 3 to 4 minutes on each side.

Toss the arugula with the lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a large serving bowl. Cut the sandwiches from corner to corner and serve alongside the salad.

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    Memphis Monte Cristo

    Recipe courtesy of Patrick and Gina Neely