Tony Danza'S Tomato Sandwiches With Gorgonzola Aioli - cooking recipe

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 (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

Preparation

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!