Tony Danza’s Tomato Sandwiches With Gorgonzola Aioli: A Summer Symphony

The first time I bit into a truly remarkable tomato sandwich, I was standing in my grandmother’s sun-drenched garden, juice dribbling down my chin. It wasn’t just the taste of the perfectly ripe tomato, warmed by the summer sun, but the memory of her hands carefully assembling it, the simple joy of sharing something so fresh and vibrant. This recipe, reminiscent of that cherished memory, elevates the humble tomato sandwich to an entirely new level with the creamy, pungent punch of Gorgonzola aioli. Prepare to be transported.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 4
• Yield: 4 sandwiches
• Dietary Type: Vegetarian

Ingredients

• 1-2 teaspoon very finely minced garlic (amount depends on how much you like garlic)
• 1/4 cup mayonnaise (good quality brand)
• 3 tablespoons crumbled Gorgonzola
• 4 focaccia bread, 3 x 4-inch squares sliced open
• 4 large ripe tomatoes (or good quality heirloom tomatoes with a mixture of variety and colors)
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh basil
• 1 1/2 – 2 cups baby arugula leaves, washed and spun dry
• Sea salt or kosher salt
• Fresh ground black pepper

Equipment Needed

• Small bowl
• Medium bowl
• Whisk
• Broiler or grill (or toaster)

Instructions

1. Preheat your broiler or grill. Alternatively, a toaster can be used. The goal is to gently toast the bread.

2. In a small bowl, combine the minced garlic, mayonnaise, and crumbled Gorgonzola. Use a fork to mash the ingredients together until they are well combined, creating a smooth aioli. Set the mixture aside.

3. Prepare the focaccia bread by slicing it open horizontally. Under the preheated broiler, hot grill, or in the toaster, toast the cut sides of the focaccia until they are lightly golden brown and slightly crisp. Watch carefully to prevent burning.

4. While the bread is toasting, prepare the tomatoes. Slice them about 1/2-inch thick. Using ripe, flavorful tomatoes is crucial for the success of this sandwich; heirloom varieties offer a diverse range of colors and tastes.

5. In a medium bowl, whisk together the extra virgin olive oil, balsamic vinegar, and chopped fresh basil. This will create a simple yet vibrant vinaigrette for the arugula.

6. Add the washed and spun dry baby arugula leaves to the bowl with the vinaigrette. Toss gently to coat the arugula evenly.

7. Once the focaccia is toasted, remove it from the heat. Spread the Gorgonzola aioli generously on both the top and bottom layers of each focaccia square.

8. Place the tomato slices on the bottom piece of each focaccia square, dividing them evenly among the four sandwiches.

9. Sprinkle the tomato slices liberally with sea salt or kosher salt and freshly ground black pepper. Seasoning the tomatoes well is essential for enhancing their natural sweetness and acidity.

10. Top the seasoned tomatoes with the dressed arugula. Ensure an even distribution of the arugula across all the sandwiches.

11. Close each sandwich with the top focaccia square. Press gently to secure the filling.

12. Serve the Tony Danza’s Tomato Sandwiches with Gorgonzola Aioli immediately. The combination of warm, toasted bread, creamy aioli, juicy tomatoes, and peppery arugula is best enjoyed fresh.

Expert Tips & Tricks

• Garlic Intensity: Adjust the amount of minced garlic to your preference. For a milder flavor, use less garlic or roast the garlic beforehand.
• Cheese Choice: While the recipe calls for Gorgonzola, feel free to experiment with other cheeses like feta or goat cheese. Each cheese will impart a unique flavor profile to the aioli.
• Tomato Selection: Seek out the best quality tomatoes you can find. Heirloom varieties are excellent for their diverse flavors and colors, but any ripe, flavorful tomato will work well.
• Bread Matters: Focaccia is the traditional choice, but other hearty breads like ciabatta or sourdough can also be used. Make sure the bread is sturdy enough to hold the filling without becoming soggy.
• Arugula Alternatives: If you’re not a fan of arugula, try using other greens like baby spinach or mixed greens.
• Make-Ahead Prep: You can prepare the Gorgonzola aioli and the arugula vinaigrette ahead of time. Store them separately in the refrigerator until ready to assemble the sandwiches. However, assemble the sandwiches just before serving to prevent the bread from getting soggy.

Serving & Storage Suggestions

Serve these sandwiches immediately after assembly to enjoy the best texture and flavor. The warm, toasted bread and crisp arugula are best when fresh. If you have any leftover sandwiches, they are best stored in the refrigerator. Wrap them tightly in plastic wrap or place them in an airtight container. They will keep for up to 24 hours, but the bread may become slightly soggy. Reheating is not recommended, as it will further soften the bread. Enjoy them cold as a quick and easy snack or light meal.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	30mg	10%
Sodium	600mg	26%
Total Carbohydrate	40g	13%
Dietary Fiber	4g	16%
Sugars	8g
Protein	12g	24%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Vegan Aioli: Substitute the mayonnaise with a vegan mayonnaise alternative. Use a plant-based Gorgonzola alternative or omit the cheese altogether for a dairy-free option. Nutritional yeast can add a cheesy flavor.
• Gluten-Free Sandwich: Use gluten-free focaccia bread.
• Spicy Kick: Add a pinch of red pepper flakes to the Gorgonzola aioli for a spicy kick.
• Mediterranean Twist: Add some sun-dried tomatoes or Kalamata olives to the sandwich for a Mediterranean flair.
• Seasonal Adaptation: In the fall, consider adding roasted butternut squash or sliced apples to the sandwich for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I use regular garlic instead of finely minced garlic?
A: While you can, finely minced garlic incorporates better into the aioli. You can also use a garlic press.

Q: What if I don’t like Gorgonzola cheese?
A: Feta, goat cheese, or even a sharp cheddar can be substituted. Consider blue cheese if you still want a strong flavor.

Q: Can I make these sandwiches ahead of time?
A: It’s best to assemble them right before serving to prevent the bread from getting soggy. You can prep the ingredients ahead of time.

Q: How do I keep the arugula from getting soggy?
A: Make sure to wash and thoroughly dry the arugula before dressing it. Dress it just before assembling the sandwiches.

Q: What’s the best way to toast the focaccia?
A: A broiler or grill works well for achieving a crispy exterior. Alternatively, a toaster or even a dry skillet can be used. Watch carefully to prevent burning.

Final Thoughts

Tony Danza’s Tomato Sandwiches with Gorgonzola Aioli are more than just a quick lunch; they’re a celebration of fresh, vibrant flavors. The creamy, pungent aioli perfectly complements the juicy sweetness of ripe tomatoes and the peppery bite of arugula. I urge you to try this recipe and experience the symphony of flavors for yourself. Don’t hesitate to experiment with variations and make it your own. Share your creations with friends and family, and let this simple yet elegant sandwich become a summertime staple in your kitchen.