Grilled Margherita Pepperoni On Focaccia With Sun Dried Tomato Olio Recipes

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GRILLED MARGHERITA® PEPPERONI ON FOCACCIA WITH SUN-DRIED TOMATO OLIO



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

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

Provided by Margherita Meats

Categories     Margherita® Meats

Time 15m

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 694.4 calories, Carbohydrate 33.9 g, Cholesterol 82.6 mg, Fat 48.4 g, Fiber 2.1 g, Protein 28.9 g, SaturatedFat 18.5 g, Sodium 1745.5 mg, Sugar 1.6 g

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