Smoked Duck and Cherry Pressed Sandwich Recipe

• 1/3 cup Bing cherries, pitted and halved
• 1 teaspoon sherry vinegar
• Kosher salt
• Freshly ground black pepper
• 1/3 cup baby arugula leaves, rinsed, dried well, and torn into bite-size pieces
• 1 teaspoon olive oil
• 1 (6-inch) sweet French roll
• 2 ounces smoked duck breast, thinly sliced
• 1 ounce sweet blue cheese, such as Gorgonzola dolce (about 1 1/2 tablespoons)

1. Heat a grill pan or an outdoor grill to medium (about 350 degrees F).
2. Combine the cherries and vinegar in a small, nonreactive bowl and season well with salt and pepper.
3. Toss to combine and set the mixture aside to macerate for at least 10 minutes.
4. In a separate small bowl, toss the arugula leaves with the olive oil, season with salt and pepper, and set aside.
5. Slice the roll in half horizontally and pull out the interior of the bottom half to create a pocket.
6. When the cherries have macerated and the grill pan/grill is heated, prepare your sandwich.
7. Fill the bottom half of the roll by layering the arugula, duck breast, and cheese, then top with the cherry mixture, including any juices in the bowl.
8. Close the sandwich with the top piece of bread, press down until its flattened, and wrap it in aluminum foil.
9. Place the sandwich in the heated pan or on the grill and weight it down with a heavy object (a filled teapot or a frying pan works well).
10. Grill until the bread is toasted and the cheese is melted, turning over halfway through, about 10 minutes total.
11. Let rest in the foil 3 to 4 minutes before slicing and eating.

bing cherries, sherry vinegar, kosher salt, freshly ground black pepper, baby arugula, olive oil, roll, duck breast, cheese

Taken from www.chowhound.com/recipes/smoked-duck-and-cherry-pressed-sandwich-12033 (may not work)