In a Mixing Bowl, combine all the ingredients for the Italian Herbed Cheese with a fork, and whip until herbs are incorporated. Set aside.
Poach Eggs. Set aside.
Heat a frying pan or skillet over medium-high heat and add in olive oil, then cook the soppressata until lightly crisped for approximately 4 to 5 minutes.
Lightly toast each slice of bread.
Evenly spread each slice with Italian herbed cheese, layered with baby arugula, crispy soppressata, prosciutto, Roma tomato slices, and top each with a poached egg.

Melt Butter in a frying pan or skillet and add in blueberries. Turn up the heat to high and cook for 5 mins., until they pop. Add in brown sugar and stir until evenly coated.
Continue cooking for 20 - 30 minutes until it starts to thicken. Set aside.
To build the sandwich, spread 4 slices of bread evenly with mascarpone cheese
Evenly layer the remaining slices with brie, spoon on blueberries and top with fresh basil and fresh lemon zest
Preheat Grill | Fry Pan on medium heat
Assemble sandwiches and cook for 8 – 10 minutes per side until golden and crispy