4 oz Smoked Duck Breast
2/3 cup bing cherries (pitted and halved)
2 teaspoon sherry vinegar
Kosher salt and freshly ground black pepper
2/3 cup rocket leaves
2 teaspoons olive oil
2 french rolls (6-inch sweet)
2 ounces blue cheese (sweet, such as Gorgonzola)
Heat a grill pan or an outdoor grill to medium (about 350°F).
Combine the cherries and vinegar in a small bowl and season well with salt and pepper. Toss to combine and set the mixture aside to macerate for at least 10 minutes.
In a separate small bowl, toss the arugula leaves with the olive oil, season with salt and pepper, and set aside. Slice the roll in half horizontally and pull out the interior of the bottom half to create a
When the cherries have macerated and the grill pan/grill is heated, prepare your sandwich. 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. Close the sandwich with the top piece of bread, press down until it’s flattened, and wrap it in aluminum foil.
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). Grill until the bread is toasted and the cheese is melted, turning over halfway through, about 10 minutes total. Let rest in the foil 3 to 4 minutes before slicing and eating.