grilled cheese and short rib sandwiches

I adapted this recipe from Bon Apetit. These grilled cheese sandwiches are elevated beyond lunch with the addition of shredded beef short ribs and arugula.

serves 4

8 slices crusty sourdough bread
cooked meat from 1 1/2 lbs beef short ribs, shredded
4 slices monterey jack cheese
2 cups baby arugula
butter

Heat a large skillet over medium heat. Butter one side of each slice of bread. Top half the slices of bread with 1/4 of the meat, 1/2 cup arugula, and a slice of bread. Top with other slices of bread and place sandwiches in pan. Cook for 10 minutes, flipping once, until both sides are browned and cheese is melted.