To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.
Servings: Makes 4
Ingredients
Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise.
2 8- to 10-ounce red onions, cut into 1/3-inch-thick rounds
3 1/2 tablespoons red wine vinegar
6 cups trimmed large arugula leaves (about 4 ounces), divided
3/4 cup mayonnaise
8 1/3-inch-thick slices seeded wheat bread (such as La Brea Bakery)
or four ciabatta rolls, cut horizontally in half
12 ounces thinly sliced smoked turkey
3/4 cup coarsely crumbled blue cheese (such as Maytag; about 3 ounces)
Preparation
Heat oil in large nonstick skillet over medium-high heat.
Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes.
Remove from heat; stir in vinegar and season to taste with salt and pepper.
Season with salt and pepper.
Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread.
Divide turkey slices among 4 bread slices.
Top with crumbled blue cheese, dividing equally.
Top with red onions, then whole arugula leaves and bread.