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Recipe courtesy of Rachael Ray

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

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Italian-Style Monte Cristo Sandwiches
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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