© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Tony Danza
Servings: 4 sandwiches
Actor and performer Tony Danza is the boss in his kitchen when whipping up this tasty sandwich for friends. It is also delicious with slices of fresh mozzarella cheese and crisp pancetta, for the ultimate Italian BLT.
2 teaspoons very finely minced garlic
¼ cup high-quality mayonnaise
3 tablespoons crumbled Gorgonzola cheese
4 3 inch by 4 inch squares focaccia bread, sliced open
4 large heirloom tomatoes, a mixture of varieties and colors
1 ½ tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
1 ½ cups baby arugula leaves, washed and spun dry
Kosher salt and fresh-ground black pepper
Preheat broiler or grill. In a small bowl, mash the garlic, mayonnaise, and Gorgonzola together until well combined. Set aside. Under the broiler or on a hot grill, toast the cut sides of the focaccia until lightly golden, Meanwhile, slice the tomatoes about ½ inch thick. In a medium bowl, whisk together the oil, vinegar, and basil, and then toss in the arugula. Spread the top layer of the focaccia with the Gorgonzola aioli. Place the tomato slices on the bottom pieces of focaccia, dividing them evenly among the sandwiches. Sprinkle liberally with salt and pepper, then top with the dressed Arugula. Close the sandwiches and serve immediately.