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Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook for 2 minutes, until soft and fragrant, stirring regularly. Add the tomatoes, pimenton, salt, pepper, and sugar. Lower the heat to medium-low and cook for 30 minutes, uncovered, stirring from time to time, until the mixture is thick and the juices have evaporated. Transfer to a bowl to cool. (This can be prepared up to a day in advance.) Drain the sardines and mash roughly with a fork. Slice the crusts off the bread and discard or save for bread crumbs. Toast the slices until golden brown. Build the sandwiches: toast, cheese, tomato jam, sardines, arugula, toast. Use a sharp bread knife to halve diagonally.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese