Sandwich made with focaccia bread, arugula, mozzarella cheese and marinated tomato slices and onions.
“You don’t have enough sandwiches on your blog,” my dad explained a few days ago.
“Wadaya do you think I don’t have enough sandwiches? I’ve got plenty of sandwiches,’ I said.
“Can’t help dad, arugula isn’t in season right now.” A little later, my dad walked out and returned with freshly baked focaccia bread, tomatoes, mozzarella, and a bunch of arugula he found from Whole Foods.
Neither he nor I had missed the pain of spending $2.50 for a handful of arugula, which grows like weeds in our garden half the year. “Oh, the sacrifices I’m making for your website,” he joked, adding, “Tell your readers that if they can’t find arugula, they can substitute watercress.” And there you have it.
Rocket, mozzarella, tomato on focaccia
ingredients
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3 large ripe tomatoes, cut into 1/4-inch thick slices
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1 red onion, thinly sliced
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3 tablespoons red wine vinegar
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Freshly ground black pepper
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3 cups packed trimmed arugula, roughly chopped
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Focaccia bread, halved horizontally (enough for 4 sandwiches)
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1/2 pound mozzarella, thinly sliced (fresh is best)
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1 tbsp mayonnaise (optional)
method
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In a large bowl or casserole dish, combine tomatoes, onion and vinegar and season with salt and pepper. Marinate for 30 minutes.
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Layer the mozzarella, tomatoes, onions and rocket on top of the focaccia half. Spread some mayonnaise on the top half of the focaccia, if you like. Press the top half over the bottom and hold together with a couple of toothpicks.
Adapted from a recipe in Gourmet Magazine.
