grilled margherita® pepperoni on focaccia with sun-dried tomato olio

Ingredients

• Servings: 4
• sun-dried tomato olio:
• 6 tablespoons sun-dried tomato pesto
• 2 tablespoons mayonnaise
• 1 tablespoon extra-virgin olive oil
• 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

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• for the sun-dried tomato olio: combine the sun-dried tomato pesto, mayonnaise, and olive oil in a small bowl. stir until well blended.
• in medium saucepan, fry margherita® pepperoni over low heat for 1 to 2 minutes on each side, or until edges begin to curl.
• toast or grill sliced focaccia until crispy.
• 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.
• remove sandwich bottoms from heat. add sun-dried tomato olio, top with baby arugula, close with top half of bread.