- Level: Easy
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- 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
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.
