Drain the olive oil from the sun-dried tomatoes into a small pot or container. Pat the sun-dried tomatoes dry with a paper towel and dice them into small pieces. In a bowl, mix the diced sun-dried tomatoes with Duke’s mayonnaise to taste. This will be your spread for the inside of the sandwich.
Spread the reserved olive oil onto the outside of each slice of bread. Then, spread the sun-dried tomato and mayo mixture onto the inside of each slice of bread. Place a slice of Swiss cheese on the bottom slice of bread, then layer with three slices of smoked turkey cold cuts. Add two slices of bacon on top of the turkey, followed by a generous portion of arugula. Place the second slice of Swiss cheese on top and close the sandwich.
Heat a griddle to medium heat. Place the assembled sandwich on the griddle and toast until the bread is golden and crispy. Flip the sandwich and toast the other side until it’s golden brown and the cheese has melted.
