Ingredients

serves 4

　　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

　　

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.

　　Rachael Ray's Look + Cook