Summer Tomato Sandwich

1 (12-inch) loaf ciabatta

2 tablespoons plus 

5 tablespoons olive oil, divided 

3/4 cup crumbled blue cheese

3/4 cup whipped cream cheese

3 tablespoons balsamic vinegar 

1 1/2 cups baby arugula 

3 heirloom tomatoes, 

sliced 1/4 inch thick 

Salt and pepper 

Heat broiler. Line a baking sheet with parchment or foil. Split bread almost all the way through, then open like a book. Drizzle with 2 tablespoons olive oil, then season with salt and pepper. Broil until golden, about 7 minutes. 

Meanwhile, in a small bowl, stir together blue cheese and cream cheese. Season with salt and pepper. 

In a mixing bowl, whisk together balsamic and remaining oil. Add arugula and toss. Season with salt and pepper. Spread blue cheese mixture on bottom half of bread. Layer tomatoes and season with salt and pepper. Top with arugula. Close sandwich, cut as desired and serve immediately.