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
Description
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Rachael Ray
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