Meanwhile, toast bread. Place 4 pieces of toast onto a cutting board. Spread each one with approximately 1 tbsp (15 mL) tomato pesto. Arrange 2 frittata wedges over each piece of toast. Top with arugula. Place 4 remaining pieces of toast over sandwich bottoms and serve immediately.
Notes
If frying pan handle is not oven proof, cover completely with double thickness of aluminum foil.