“You don’t have enough sandwiches on your blog,” my father declared a few days ago. “Wadaya mean I don’t have enough sandwiches? I’ve got plenty of sandwiches,” said I. Dad proceeded to rattle off a list of sandwiches he likes that he couldn’t find on the site, ending with, “and you don’t even have the arugula focaccia sandwich!” as if given how much arugula we grow around here the very omission was a sin of the highest order. “Can’t do anything about that dad, arugula is out of season.” A little while later my father went out and returned with some freshly baked focaccia bread, tomatoes, mozzarella, and a bunch of arugula he foraged from Whole Foods. The pain of spending $2.50 on a handful of arugula that grows like weeds half the year in our garden was not lost on him, or me for that matter. “Oh, the sacrifices I make for your site,” he joked, adding, “Tell your readers they can substitute watercress if they can’t find arugula.” And there you have it.
- 3 large vine-ripened tomatoes, cut into 1/4-inch-thick slices
- 1 red onion, sliced thin
- 3 tablespoons red-wine vinegar
- Freshly ground black pepper
- 3 cups packed trimmed arugula, rinsed, spun dry, and chopped coarse
- Focaccia bread, halved horizontally (enough for 4 sandwiches)
- 1/2 pound mozzarella, sliced thin (fresh is best)
- 1 Tbsp mayonnaise (optional)
1 In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes.
2 Layer mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks.