Arugula Mozzarella Tomato on Focaccia


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)


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