Italian-Style Monte Cristo Sandwiches

• 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

1. Heat a large griddle or cast iron skillet over medium heat.
2. Prepare the sandwiches by spreading 4 slices of the bread with preserves.
3. Top with a slice of cheese, 2 slices of folded prosciutto, then another slice of cheese.
4. Spread the remaining bread slices with Dijon and set in place over the cheese.
5. In a large shallow bowl, beat the eggs with the milk or cream, Parmesan, and parsley.
6. Nest the butter in a paper towel and wipe it across the hot pan.
7. Dip the sandwiches into the egg mixture and cook the sandwiches until deep golden, about 3 to 4 minutes on each side.
8. Toss the arugula with the lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a large serving bowl.
9. Cut the sandwiches from corner to corner and serve alongside the salad.

white bread, preserves, provolone, rosemary, dijon mustard, eggs, milk, couple, parsley, butter, arugula, lemon, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/italian-style-monte-cristo-sandwiches-recipe.html (may not work)