Wash and dry produce.

In a small bowl, whisk together sun-dried tomato paste, mayonnaise, and ⅛ tsp garlic powder (¼ 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.

Evenly layer half the bread slices with bacon 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.