Italian-Style Monte Cristo Sandwiches

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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