Best Tony Danzas Tomato Sandwiches With Gorgonzola Aioli Recipes

Tony Danza's Tomato Sandwiches With Gorgonzola Aioli image

Provided by ForeverMama

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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 (I used feta)
4 focaccia bread, squares 3 x 4-inch squares sliced open (I used 8 hearty Tuscan bread slices)
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

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!

Nutrition Facts : Calories 163.7, Fat 12.2, SaturatedFat 2.7, Cholesterol 8.6, Sodium 205, Carbohydrate 11.9, Fiber 2.3, Sugar 6.5, Protein 3.4

Roasted Tomatoes with Garlic, Gorgonzola and Herbs image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

12 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain bread crumbs
3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 375 degrees F.
Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli image

Yield Makes 6 servings

Number Of Ingredients 11

Aïoli
1/4 cup extra-virgin olive oil
2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
1/4 teaspoon fleur de sel or coarse kosher salt
3/4 cup mayonnaise, divided
2 teaspoons fresh lemon juice
Sandwiches
2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)
12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted
1 large bunch mizuna or arugula, torn into 2-inch pieces
3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

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.