Grilled Margherita® Pepperoni On Focaccia With Sun-Dried Tomato Olio

1. 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.

2. 2

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

3. 3

   Toast or grill sliced focaccia until crispy.

4. 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.

5. 5

   Remove sandwich bottoms from heat. Add sun-dried tomato olio, top with baby arugula, close with top half of bread.

* Per serving · 4 servings · Values may vary.

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