Grilled Margherita® Pepperoni on Focaccia with Sun-Dried Tomato Olio
Sundried Tomato Olio
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 focaccia until crispy.
Layer pepperoni and cheese to 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 3-5 minutes or until cheese melts.
Remove sandwich bottoms from heat. Add sundried tomato olio, top with baby arugula, close with top half of bread.