Ingredients
- 1 to 2 teaspoon minced garlic (very finely minced garlic, amount depends on how much you like garlic)
- 1/4 cup mayonnaise (good quality brand)
- 3/4 ounce gorgonzola cheese (3 tablespoons, I used feta)
- 4 ounces focaccia bread (four 3 x 4-inch squares sliced open, I used 8 hearty Tuscan bread slices)
- 1 3/4 pounds tomatoes (ripe, or good quality heirloom tomatoes with a mixture of variety and colors, 4 large tomatoes)
- 1 1/2 tablespoons olive oil (extra virgin)
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped fresh basil (more or less to your liking)
- 1 1/2 to 2 cups baby arugula leaves, washed and spun dry
- Sea salt or kosher salt
- Fresh ground black pepper
How to Make
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Step 1: Preheat broiler or grill (I used a toaster oven).
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Step 2: In a small bowl, mash the garlic, mayonnaise, and Gorgonzola (or feta) together until well combined. Set aside.
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Step 3: Under the broiler or hot grill (or toaster), toast the cut sides of the foccacia until lightly golden.
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Step 4: Meanwhile, slice tomatoes about 1/2-inch thick.
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Step 5: In a medium bowl, whisk together the oil, vinegar, and basil, and then toss in the arugula.
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Step 6: Spread the top and bottom layer of focaccia with the Gorgonzola (or feta) aioli. Place the tomatoes on the bottom piece of the foccacia, dividing them evenly among the sandwiches. Sprinkle liberally with salt and pepper, then top with the dressed arugula. Close the sandwich with top foccacia square and serve immediately.
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Step 7: NOTE: Because I had extra, I topped the arugula with some fresh basil leaves. YUM!
We hope you enjoy this recipe!
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