Smoked Turkey, Blue Cheese, and Red Onion Sandwiches
['1 1/2 tablespoons olive oil', '2 8- to 10-ounce red onions, cut into 1/3-inch-thick rounds', '3 1/2 tablespoons red wine vinegar', '6 cups trimmed large arugula leaves (about 4 ounces), divided', '3/4 cup mayonnaise', '8 1/3-inch-thick slices seeded wheat bread (such as La Brea Bakery) or four ciabatta rolls, cut horizontally in half', '12 ounces thinly sliced smoked turkey', '3/4 cup coarsely crumbled blue cheese (such as Maytag; about 3 ounces)']
Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.
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