Categories: Sandwiches

Ingredients

• 8 slices good-quality white bread
• 1/2 cup fig or plum preserves
• 8 slices mild Provolone or Fontina
• 8 slices prosciutto cotto with rosemary, such as Citterio brand
• 1/4 cup Dijon
• 3 eggs
• 1/2 cup milk or cream
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup fresh parsley, chopped
• 1 tbsp. butter
• 6 cups arugula or baby arugula
• Juice of 1 lemon
• 2 tbsp. olive oil
• Salt and pepper

Directions

1. Heat a large griddle or cast-iron skillet over medium heat. Prepare the sandwiches by spreading 4 slices of bread with preserves. Top each slice of bread with a slice of cheese, 2 slices of folded prosciutto, then another slice of cheese. Spread the remaining slices of bread with Dijon and set it place.

2. Beat the eggs with the milk or cream, Parm and parsley. Nest the butter in a paper towel and wipe it across the hot pan. Dip the sandwiches into the egg mixture and griddle the sandwiches until deep golden, 3 to 4 minutes on each side. Toss the arugula with the lemon juice, olive oil and salt and pepper

3. Cut the sandwiches from corner to corner and serve alongside the salad.

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