Like many other peppery greens, arugula is great wilted with some aromatics like garlic and shallots.
4 slices of country bread, 3/4 inch thick
6 ounces of sliced turkey
1/2 shredded sharp cheddar
1 pear, core removed and sliced thinly
2 cups arugula, rinsed and dried
1 clove of garlic, grated
1 tablespoon minced shallot
1 tablespoon extra virgin olive oil, plus more for toasting
1 teaspoon white wine vinegar or lemon juice
Sea salt, to taste
In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add the shallots, garlic, and a pinch of salt, and sweat until the shallots are translucent, about 4-5 minutes. Add the arugula and toss to wilt. Add the vinegar or lemon and cook for 1 minute or until the arugula has darkened in color. Remove from the heat and reserve.
On two of the slices of bread place the cheese, arugula, pear and turkey. Top with the remaining slices of bread. Add 2 tablespoons of olive oil to a large skillet and heat over medium. Add the sandwiches and toast on one side until deep golden, about 3-4 minutes. Flip the sandwich over and toast for an additional 2 minutes. Remove from the heat, slice the sandwiches in half, and enjoy.