Arugula, Mozzarella, Tomato on focaccia with sweet potato chips

Thursday, 4March
Arugula, Mozzarella, Tomato on Focaccia
Ingredients
3 large vine-ripened tomatoes, cut into 1/4-inch-thick slices
1 red onion, sliced thin
3 tablespoons red-wine vinegar
Freshly ground black pepper
3 cups packed trimmed arugula, rinsed, spun dry, and chopped coarse
Focaccia bread, halved horizontally (enough for 4 sandwiches)
1/2 pound mozzarella, sliced thin (fresh is best)
1 Tbsp mayonnaise (optional)
Method

1 In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes.

2 Layer mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks.

Makes 4 sandwiches

Sweet Potato chips
This recipe is more or less all my own.
Preheat oven to 350 degrees.
Slice sweet potatoes into very thin slices. Not quite paper thin, just a bit thicker.
Then pour approximately 3 tbsp olive oil and potato slices into a ziploc bag. Seal bag and shake the slices in the olive oil to make sure they are thoroughly coated with the oil.
Lay potato chips on baking sheet and season with whatever seasoning you would like. We're using cajun salt seasoning since we have it on hand.