Arrange Gorgonzola and chicken evenly on four slices of buttered bread, butter side down. Add fresh cracked pepper to taste. Top with second slice of buttered bread. Place each sandwich in a sandwich press or use a heavy cast-iron pan to press in hot skillet and cook 5 minutes each side until golden brown. In a medium bowl, toss arugula with Marie’s Red Wine Vinaigrette. Remove top of sandwich and add arugula over chicken. Replace top and serve.