Smoked Turkey, Blue Cheese, and Red Onion Sandwiches

• 1 1/2 tablespoons olive oil
• 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)

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onions and saute until soft and lightly browned, breaking up onion rings, about 8 minutes.
3. Remove from heat; stir in vinegar and season to taste with salt and pepper.
4. Chop enough arugula to measure 1 cup; place in medium bowl.
5. Mix in mayonnaise.
6. Season with salt and pepper.
7. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread.
8. Divide turkey slices among 4 bread slices.
9. Top with crumbled blue cheese, dividing equally.
10. Top with red onions, then whole arugula leaves and bread.

olive oil, red onions, red wine vinegar, arugula, mayonnaise, seeded wheat bread, turkey, blue cheese

Taken from www.epicurious.com/recipes/food/views/smoked-turkey-blue-cheese-and-red-onion-sandwiches-243385 (may not work)