​  All images © Greg Dupree 
What you will need:
  • ¾ cup (1½ sticks) salted butter, softened, at room temperature
  • ¼ cup plus 2 tablespoons finely chopped fresh chives
  • 2 long baguettes (about 12 ounces each)
  • 8 ounces Gruyère  or sharp Cheddar cheese, sliced ¼ inch thick
  • 8 small-to-medium firm-ripe heirloom tomatoes (3 pounds total), cored and sliced ¼ inch thick
  • ¾ teaspoon kosher salt
  • freshly ground black pepper
  • 3 cups baby arugula
  • 2 cups crispy fried onions, such as French's

Instructions: 

Stir butter and chives in a medium bowl until smooth and well combined.
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Split baguettes horizontally. Spread chive butter on cut sides of baguettes (about 3 tablespoons per side). Arrange cheese on bottom baguette halves. Layer sliced tomatoes on top of cheese, seasoning tomatoes with salt and several grinds of pepper as you go. Top with arugula and onions. Replace top baguette halves. Slice each sandwich crosswise into 8 pieces for an appetizer or 4 pieces for a main.
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