Recipe information
Yield
Makes 4 sandwiches
Ingredients
3 large vine-ripened tomatoes (about 1 1/2 pounds total), cut into 1/4-inch-thick slices
1 red onion, sliced thin
3 tablespoons red-wine vinegar
freshly ground black pepper
4 cups packed trimmed arugula, washed well, spun dry, and chopped coarse
Quick Focaccia , halved horizontally with a serrated knife
1/2 pound fresh mozzarella, sliced thin
Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
Each sandwich about 470 calories and 14 grams fat (27% of calories from fat)
#### Nutritional analysis provided by Gourmet
