* Cut Brie into six equal slices and set aside. In a medium skillet, sauté shallots in oil for one minute, then add vinegar. Cook, scraping bottom of pan frequently, until liquid is reduced slightly and a bit syrupy. Cool, then stir in mayonnaise and tarragon. Spread mayonnaise mixture evenly on the cut sides of each roll, and sprinkle the bottoms equally with olives and chopped red peppers. Place the chicken on the bottom of the roll, and top with a slice of Brie and arugula. Cover with roll tops, and wrap tightly in foil. Refrigerate until ready to serve or store in a cooler for picnic transport.
* Makes six sandwiches