Tony Danzas Tomato Sandwiches With Gorgonzola Aioli Recipes

TONY DANZA'S TOMATO SANDWICHES WITH GORGONZOLA AIOLI

Steps:

• Preheat broiler or grill (I used a toaster).
• In a small bowl, mash the garlic, mayonnaise, and Gorgonzola (or feta) together until well combined. Set aside.
• Under the broiler or hot grill (or toaster), toast the cut sides of the foccacia until lightly golden.
• Meanwhile, slice tomatoes about 1/2-inch thick.
• In a medium bowl, whisk together the oil, vinegar, and basil, and then toss in the arugula.
• Spread the top and bottom layer of focaccia with the Gorgonzola (or feta) aioli. Place the tomatoes on the bottom piece of the foccacia, dividing them evenly among the sandwiches. Sprinkle liberally with salt and pepper, then top with the dressed arugula. Close the sandwich with top foccacia square and serve immediately.
• NOTE: Because I had extra, I topped the arugula with some fresh basil leaves. YUM!

PANCETTA, MIZUNA, AND TOMATO SANDWICHES WITH GREEN GARLIC AïOLI

Steps:

• **For aioli:**Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
• Do ahead: Can be made 1 day ahead. Cover; chill.
• **For sandwiches:**Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
• Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.