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1
In a large bowl, whisk the mustard with the red wine vinegar, 1/4 cup of the olive oil and a generous pinch each of salt, pepper and cayenne.
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2
Add the chicken and let stand at room temperature for 1 hour.
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3
Meanwhile, in a medium bowl, combine the remaining 2 tablespoons of olive oil with the balsamic vinegar, basil and thyme and season with salt and pepper.
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4
Add the tomatoes and onion; let stand for 1 hour.
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5
In a large skillet, cook the bacon over moderately high heat until browned, about 6 minutes.
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6
Drain and coarsely chop.
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7
Remove the chicken from the marinade and pat dry; discard the marinade.
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8
Return the chicken to the bowl, add the buttermilk and toss.
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9
Put the bread crumbs in a large plastic bag and season with salt and cayenne.
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10
Add the chicken, a few pieces at a time, seal the bag and shake to coat.
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11
Transfer the coated chicken to a large plate and press the crumbs to help them adhere.
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12
In a large nonstick skillet, heat 1/4 inch of vegetable oil until shimmering.
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13
Working in batches, fry the chicken over moderately high heat, turning once, until golden and crisp, 4 to 5 minutes.
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14
Transfer to a rack and let the chicken cool.
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15
Spoon the tomatoes and onions onto the bottom halves of the rolls and drizzle with any leftover marinade.
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16
Top with the chicken, blue cheese, bacon and arugula.
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17
Close the sandwiches and serve.
