Italian Monte Cristo Sandwiches – Rachel’s Recipe Рей. 
Time: 50 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 slices of good quality white bread
- 1/2 tbsp. jam from plums or figs
- 8 slices of mild cheese provolone or fountain
- 8 slices of prosciutto ham with rosemary
- 1/4 Art. Dijon mustard
- 3 eggs
- 1/2 tbsp. milk or cream
- 1/2 tbsp. grated parmesan, a couple of handfuls
- 1/4 Art. chopped fresh parsley leaves
- 1 tbsp. l (15 gr.) Butter
- 6 tbsp. arugula
- Juice 1 Lemon
- 2 tbsp. l extra virgin olive oil
- Salt and freshly ground black pepper
Recipes with similar ingredients: white bread, plum jam, cheese provolone, fontina cheese, prosciutto, Dijon mustard, eggs, milk, cream, parmesan, parsley, arugula, lemon juice
Recipe preparation:
- Heat a large roasting pan or cast-iron frying pan on medium the fire.
- Make sandwiches by spreading four slices of bread with confiture. Put a slice of cheese on top, 2 slices of prosciutto, folding them in half, then another slice of cheese. Spread the remaining slices of bread Dijon mustard and put on cheese.
- In a large shallow bowl, beat the eggs with milk or cream, parmesan and parsley. Put a piece of butter in paper towel and wipe the hot pan. Dip the sandwiches in the egg mix and fry until golden brown, about 3-4 minutes. with each side.
- Put the arugula in a large serving dish, sprinkle it lemon juice, olive oil, salt and pepper to taste. Cut the sandwiches diagonally and serve with the salad.
