| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Vine-ripened tomatoes |
|
|
about 1 1/2 pounds |
|
|
total |
|
|
cut into 1/4-inch-thick |
|
|
slices |
| 1 |
|
Red onion, sliced thin |
| 3 |
T |
Red-wine vinegar |
|
|
Freshly ground black pepper |
| 4 |
c |
Packed trimmed arugula |
|
|
washed well spun dry |
|
|
and |
|
|
chopped coarse |
|
|
Quick Focaccia, halved |
|
|
horizontally with a |
|
|
serrated knife |
| 1/2 |
lb |
Fresh mozzarella, sliced |
|
|
thin |
INSTRUCTIONS
1998
In a large bowl or baking dish combine tomatoes, onion, and vinegar
and season with pepper and salt. Marinate mixture, covered, tossing
occasionally with rubber spatula, 30 minutes. Transfer tomatoes and
onion to a plate with slotted spoon and add arugula to marinade
remaining in bowl or baking dish. Season arugula with pepper and salt
and toss. Arrange arugula on bottom focaccia half and top with
mozzarella, tomatoes, onion, and remaining focaccia half, pressing
together gently. Cut sandwiches into 4 pieces. Makes 4 sandwiches.
Each sandwich about 470 calories and 14 grams fat (27% of calories
from fat) Gourmet June 1996 Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Feb 24,
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