• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 clove garlic, minced
• 2 ounces crumbled blue cheese (1/2 cup)
• 1/4 teaspoon hot pepper sauce
• 4 slices applewwod smoked bacon
• 1 1/2 cups sliced red onion
• 1 pound thinly sliced hickory smoked beef brisket (available in deli)
• 4 Lunds and Byerly’s Ciabatta Rolls, split, toasted
• 1 cup packed arugula

In food processor or with heavy whisk, combine mayonnaise, sour cream, garlic, blue cheese and hot pepper sauce until smooth.  (May be made up to two days ahead and refrigerated, covered).

In skillet, cook bacon until crisp; remove and drain on paper towels.  Reserve 1 tablespoon drippings; sauté onions in drippings until soft (6-8 minutes).

Place beef slices on microwavable plate; microwave HIGH until warm (90 seconds).

Spread both cut sides of rolls with blue cheese mixture.  Arrange beef on roll bottoms.  Divide onions over beef; top with bacon and arugula.  Place tops over each sandwich and serve immediately.

Amount: 4 servings