Italian-Style Monte Cristo Sandwiches

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  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. Heat a large griddle or cast-iron skillet over medium heat.
  2. 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.
  3. 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.
  4. 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.