Photo: Italian-Style Monte Cristo Sandwiches Recipe
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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By Lupay
Hales grove, CA
on October 21, 2011
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This was really good, i changed it a bit and used regular proscutto and havarti cheese. I also didnt want to buy fig perserves when I had fresh figs in the fridge. I chopped up 8 or so figs added a tablespoon of honey and put it in the microwave for about a minute and stirred. Will make again.
By Big_Chris
on October 09, 2011
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I was looking for something to do with fig preserves. I did the basics of this recipe with ham and ordinary sliced cheese. To throw it back up just a bit I put some parmesian in the egg & milk. Tis stuff was awesome. The figs got all kinds of super tasty. I will definately be having these sandwiches again. I have a jar of mixe cherries and figs too. Yummy. Thanks RR.
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