Arugula, Mozzarella, Tomato on Focaccia

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“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.

Arugula, Mozzarella, Tomato on Focaccia Recipe

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  • Yield: Makes 4 sandwiches

Ingredients

  • 3 large ripe tomatoes, cut into 1/4-inch-thick slices
  • 1 red onion, thinly sliced
  • 3 tablespoons red-wine vinegar
  • Freshly ground black pepper
  • 3 cups packed trimmed arugula, coarsely chopped
  • Focaccia bread, halved horizontally (enough for 4 sandwiches)
  • 1/2 pound mozzarella, sliced thin (fresh is best)
  • 1 Tbsp mayonnaise (optional)

Method

arugula-cheese-sandwich-1.jpg

1 In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes.

arugula-cheese-sandwich-2.jpg
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.

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Adapted from a recipe in Gourmet magazine.

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Showing 4 of 27 Comments

  • Christina

    What vinegar would you recommend to substitute the red wine vinegar? Thanks!

  • Shannon @ RecipesMe

    First, I just wanted to tell you I love your site. Second this is one of my favorite sandwiches, mmmm!!!!

  • Irene

    Nice recipe! I better love to make sandwiches.. I’m curious, could we make the Mozzarella with a manual way, without buying them from the store?

    Hi Irene, Mozzarella is traditionally made from the milk of water buffalo. (See Wikipedia on mozzarella.) I don’t know anyone who makes it at home, but if you are interested in cheese making, I’m sure you can find some good books on the subject. ~Elise

  • Krystle

    This was THE BEST sandwich I’ve had in a long time! Easy, simple, and fresh! I loaded on the mayo and felt great about it. ;) Thanks!

  • Cheryl

    Is there another alternative to arugula? I live on the equator in South East Asia and we don’t have access to this kind of produce (which bugs me to bits).

    Try fresh spinach, or some fresh lettuce-like green that you can eat raw that is slightly peppery or bitter. Nasturtium leaves would work too, if you grow those flowers there. ~Elise

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