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 (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

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Instructions

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