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