Recipe information
Yield
serves 4
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, such as Citterio brand
1/4 cup Dijon mustard
3 eggs
1/2 cup milk or cream
1/2 cup grated Parmigiano-Reggiano cheese, a couple handfuls
1/4 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon butter
6 cups arugula or baby arugula
Juice of 1 lemon
2 tablespoons EVOO (extra-virgin olive oil), eyeball it
Salt and pepper
Preparation
Step 1
Heat a large griddle or cast-iron skillet over medium heat.
Step 2
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 in place.
Step 3
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.
Step 4
Toss the arugula with the lemon juice, EVOO, and salt and pepper.
Step 5
Cut the sandwiches from corner to corner and serve alongside the salad.
