Preheat one side of barbecue to medium. On hot side, toast halved rolls on both sides, 2 to 3 min. Move rolls to side of barbecue with indirect heat and spread each with 2 tsp (10 mL) goat cheese. Top each with 3 slices of salami, 2 slices of tomato and 1 slice Swiss cheese. Close lid and cook for 5 to 7 min. or until Swiss cheese is lightly browned. Remove rolls to a platter and insert toothpick into each. Tent with foil and set aside.
Place a cast iron (or heavy) skillet on hot side of barbecue with indirect heat and melt butter. Working in 2 batches, crack in eggs, season with salt and pepper and cook with lid closed, 3 to 4 min. When egg whites are firm but yolks are still soft and shiny, gently remove fried eggs to a platter. Divide arugula among 8 rolls, place egg on top of each and serve.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn more