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

Name: Grilled Margherita® Pepperoni on Focaccia with Sun-Dried Tomato Olio
Cook time: 10 min
Yield: 4 sandwiches
Cuisine: United Kingdom
Ingredients: 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

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

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 694 calories; protein 28.9g; carbohydrates 33.9g; fat 48.4g; cholesterol 82.6mg; sodium 1745.5mg.

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