Jarlsberg mixture:
½ lb. Jarlsberg cheese, cut into 1-inch pieces
¼ cup plus 2 tbsp dry white wine
1 garlic clove, minced
Several grinds black pepper

8 slices crusty bread
1/3 cup olive oil
½ lb black forest ham, cut into ¼-inch slices
2 medium tomatoes, sliced
1 cup (packed) arugula leaves

Jarlsberg mixture:
Combine Jarlsberg cheese, wine, garlic, and pepper in the bowl of a food processor. Process until the mixture is smooth.

Brush one side of each piece of bread with olive oil (the oil-brushed side will be on the outside of the sandwich). Spread 1 tablespoon of the Jarlsberg mixture on each slice of bread (2 tablespoons per sandwich). Divide ham, tomato slices, and arugula leaves evenly over 4 slices of bread. Close each sandwich with a remaining slice of bread.

Heat a large cast-iron skillet over medium to medium-high heat. Place sandwiches in skillet (cook in two batches, if necessary) and cook until cheese is melted and bread is golden brown. Serve.

Makes 4 sandwiches.