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Grilled Pepperoni on Focaccia with Sun-Dried Tomato Olio

Toasty focaccia topped with crisp Margherita Pepperoni slices, melted Provolone cheese and fresh arugula, all drizzled with a rich sun-dried View More expand_more

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

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Grilled Pepperoni on Focaccia with Sun-Dried Tomato Olio
alarm
Total Time:
15 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Grilled Pepperoni on Focaccia with Sun-Dried Tomato Olio

Product ImageSliced Sandwich Style Pepperoni 32 Oz.
4
3-4 Ounce Focaccia Rolls, Sliced
4
8 Ounces
Sliced Margherita® Sandwich Pepperoni
8 Ounces
6 Tbsp.
Sundried Tomato Olio
6 Tbsp.
6 Ounces
Sliced Aged Provolone Cheese
6 Ounces
2 Cups
Baby Arugula
2 Cups

Sundried Tomato Olio

4 Tbsp.
Sundried Tomato Pesto
4 Tbsp.
2 Tbsp.
Mayonnaise
2 Tbsp.
1 Tbsp.
Extra Virgin Olive Oil
1 Tbsp.

Directions


  1. In medium saucepan, fry Margherita® Pepperoni over low heat for 1-2 minutes on each side, or until edges begin to curl.

  2. Toast or grill sliced focaccia until crispy.

  3. 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.

  4. Remove sandwich bottoms from heat. Add sundried tomato olio, top with baby arugula, close with top half of bread.

Ingredients


Grilled Pepperoni on Focaccia with Sun-Dried Tomato Olio

4
3-4 Ounce Focaccia Rolls, Sliced
4
8 Ounces
Sliced Margherita® Sandwich Pepperoni
8 Ounces
6 Tbsp.
Sundried Tomato Olio
6 Tbsp.
6 Ounces
Sliced Aged Provolone Cheese
6 Ounces
2 Cups
Baby Arugula
2 Cups

Sundried Tomato Olio

4 Tbsp.
Sundried Tomato Pesto
4 Tbsp.
2 Tbsp.
Mayonnaise
2 Tbsp.
1 Tbsp.
Extra Virgin Olive Oil
1 Tbsp.

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