Grilled Margherita Pepperoni On Focaccia With Sun Dried Tomato Olio Recipes
GRILLED MARGHERITA® 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 tomato olio.
Provided by Margherita Meats
Categories Margherita® Meats
Time 15m
Yield 4
Number Of Ingredients 7
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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