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
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