| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Vine-ripened tomatoes; (about 1 1/2 pounds total), cut into 1/4-inch-thick slices |
| 1 |
|
Red onion; sliced thin |
| 3 |
tb |
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
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, 1998
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”