Grilled margherita® pepperoni on focaccia with sun-dried tomato olio
Grilled Margherita® Pepperoni on Focaccia with Sun-Dried Tomato Olio
prep time: 5 minutes
total time: 15 minutes
Makes: 4 servings
Toasty focaccia topped with crisp Margherita® Pepperoni slices, melted Provolone cheese and fresh arugula, all drizzled with a rich sun-dried tomato olio.
4 3-4 oz focaccia rolls, sliced
8 ounces sliced Margherita® Sandwich Pepperoni
6 tablespoons sundried tomato olio (to make, combine 4 tablespoons of sundried tomato pesto, 2 tablespoons mayonnaise, and 1 tablespoon extra virgin olive oil)
6 ounces sliced aged provolone cheese
2 cups baby arugula
In medium saucepan, fry Margherita® Pepperoni over low heat for 1-2 minutes on each side, or until edges begin to curl.
Toast or grill sliced foccacia until crispy.
Layer pepperoni and cheese to the bottom slices of foccacia bread, distributing evenly among the 4 sandwiches. For melted cheese, place built sandwich bottoms on baking sheet. Bake at 225 degrees for 3-5 minutes or until cheese melts.
Remove sandwich bottoms from heat. Add sundried tomato olio, top with baby arugula, close with top half of bread.