1. If you’re making fresh squeezed OJ:

• Cut 4 lbs oranges in half crosswise and juice into pitcher. Transfer to the refrigerator until ready to serve.

2. Make the Hot Giardinayo pimento cheese:

• Grate 8 ounces sharp white cheddar on the large holes of a box grater and transfer to a food processor. Add ⅔ cup Ayoh Giardinayo and season with salt and pepper. Blend until combined, scraping down the sides of the bowl as needed.

3. Prep tomatoes and toast bread:

• Slice 1 large or 2 small heirloom tomatoes into ¾-inch thick slices. (You’ll use one slice per sandwich.)
• Preheat broiler with a rack positioned 5- to 6-inches from the heat source.
• Soften 1 stick butter in a microwave in bursts of 4 seconds until very soft but not melted. Spread one side of 8 slices white bread with the butter and transfer to a large baking sheet, butter side up.
  Broil until golden and toasted, about 2-5 minutes, depending on the strength of your broiler.

4. Make eggs:

• Crack 6 eggs into a bowl and add ½ teaspoon salt and 2 teaspoons water. Whisk vigorously to combine.
• Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons butter, swirl to coat, and add the eggs. Reduce heat to medium. Begin to stir, slowly and continuously scraping the edges and bottom of the pan, until eggs are cooked through but still quite wet, about 3 minutes. Pull them from the heat, season with salt and pepper, and scrape them into one corner of the skillet, so as to prevent overcooking from contact with the pan.

5. Construct:

• In a large bowl, Season the arugula with salt and some lemon juice and lighlty toss to serve alongside sandwiches. Divide the pimento cheese among the toasted sides of the toast, spreading to the edges. Top 4 pieces of toast with 1 slice of tomato and the scrambled eggs.  Snip a generous amount of dill on top of each portion, top with the remaining bread slices (toasted side down, touching the eggs), cut in half and serve immediately with arugula salad and OJ alongside.