• Wash and dry produce. • In a small bowl, whisk together sun-dried tomato paste, mayonnaise, and 1/8 tsp garlic powder (1/4 tsp for 4 servings) until combined. (Be sure to measure the garlic powder—we sent more!) Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

• Lay bread out on a clean work surface. • Spread one side of each bread slice with aioli. • Evenly layer half the bread slices with mozzarella and cheddar; top with remaining bread slices, aioli sides down, to form sandwiches. Add bacon to bread slices along with mozzarella and cheddar.

• Heat 2 TBSP butter and a drizzle of oil in a large pan over medium heat. • Add sandwiches and cook, gently pressing with a spatula, until bread is golden and cheese melts, 2-4 minutes per side, adding an additional 1 TBSP butter when flipping. TIP: Work in batches if necessary, adding more butter if needed; lower heat if browning too quickly. Use pan used for bacon here.

• In a large bowl, whisk together 2 tsp balsamic glaze and 2 tsp olive oil (4 tsp balsamic glaze and 4 tsp olive oil for 4 servings); season with salt and pepper. (Be sure to measure the balsamic glaze—we sent more!)

• Add arugula to bowl with vinaigrette; toss to coat. Taste and season with salt and pepper if desired.

• Halve sun-dried tomato grilled cheese sandos on a diagonal; divide between plates. Serve with salad on the side. Bacon is fully cooked when internal temperature reaches 145°.