Italian-Style Monte Cristo Sandwiches – Rachael Ray

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 of handfuls)
• 1/4 cup flat leaf parsley, chopped
• 1 tablespoon butter
• 6 cups arugula or baby arugula
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper