Grilled Margherita® Pepperoni on Focaccia with Sun-Dried Tomato Olio

Toasty focaccia topped with crisp Margherita® Pepperoni slices, melted Provolone cheese and fresh arugula, all drizzled with a rich sun-dried tomato olio.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 694 Calories

Ingredients

• 2 tablespoons mayonnaise
• 1 tablespoon extra-virgin olive oil
• 6 tablespoons sun-dried tomato pesto
• 8 ounces sliced Margherita® Sandwich Pepperoni
• 4 focaccia rolls (3.5 oz. each), sliced in half
• 6 ounces sliced aged provolone cheese
• 2 cups baby arugula

Recipe Instructions

Step 1

For the sun-dried tomato olio: Combine the sun-dried tomato pesto, mayonnaise, and olive oil in a small bowl. Stir until well blended.

Step 2

In medium saucepan, fry Margherita® Pepperoni over low heat for 1 to 2 minutes on each side, or until edges begin to curl.

Step 3

Toast or grill sliced focaccia until crispy.

Step 4

Layer pepperoni and cheese on the bottom slices of focaccia bread, distributing evenly among the 4 sandwiches. For melted cheese, place built sandwich bottoms on baking sheet. Bake at 225 degrees for 3 to 5 minutes or until cheese melts.

Step 5

Remove sandwich bottoms from heat. Add sun-dried tomato olio, top with baby arugula, close with top half of bread.