Recipe: Heirloom Tomato Sandwiches with Gorgonzola Aioli on Focaccia

HEIRLOOM TOMATO SANDWICHES WITH GORGONZOLA AIOLI ON FOCACCIA

"Sandwiches are a near-perfect "flexitarian" meal. This recipe shines the spotlight on thick slices of late-summer tomatoes and tangy gorgonzola."

2 teaspoons very finely minced garlic
1/4 cup mayonnaise
3 tablespoons crumbled gorgonzola cheese
4 (3x4-inch) squares focaccia bread, sliced open*
2 to 3 large heirloom tomatoes, a mixture of varieties and colors
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white or regular balsamic vinegar
1 tablespoon chopped fresh basil
1 1/2 cups baby arugula leaves or mixed salad greens, washed and spun dry
Kosher salt and freshly ground black pepper

Preheat broiler.

To prepare the aioli, in a small bowl, make the aioli by mashing the garlic, mayonnaise and gorgonzola together until well-combined. Set aside.

Under the broiler, toast the cut sides of the focaccia until lightly golden.

Slice the tomatoes about 1/2 inch thick; set aside.

To dress the arugula, in a medium bowl, whisk together the oil, vinegar and basil and then toss with the arugula or salad greens; set aside.

TO ASSEMBLE THE SANDWICHES:
Spread the top layer of the focaccia with the aioli. Place the tomato slices on the bottom pieces of focaccia, dividing them evenly among the sandwiches. Sprinkle liberally with salt and pepper, then top with the dressed greens. Close the sandwiches and serve immediately.

*Any sturdy bread works great if you don't have focaccia on hand, but make it whole grain if you can.

VARIATIONS:
- For the ultimate BLT, you could tuck in some pepper bacon or crisp pancetta.
- As long as you start with great-tasting tomatoes, you can sub in slices of fresh mozzarella or avocado to vary the flavors.

Makes 4 servings
From: FOODday, Tuesday, September 12, 2006
Source: Star Palate by Tami Agassi and Kathy Casey