BCL - Grilled Margherita® Pepperoni on Focaccia with Sun-Dried Tomato Olio Best Family Recipes

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

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

Ingredients :

Sun-dried Tomato Olio:
6 tablespoons sun-dried tomato pesto
2 tablespoons mayonnaise
1 tablespoon greater-virgin olive oil
eight oz sliced Margherita® Sandwich Pepperoni
four focaccia rolls (3.Five oz. Each), sliced in half
6 oz. Sliced elderly provolone cheese
2 cups infant arugula

Instructions :

Prep : 5M	Cook : 4M	Ready in : 15M

For the solar-dried tomato olio: Combine the sun-dried tomato pesto, mayonnaise, and olive oil in a small bowl. Stir until properly mixed.
In medium saucepan, fry Margherita(R) Pepperoni over low heat for 1 to two minutes on every facet, or until edges start to curl.
Toast or grill sliced focaccia until crispy.
Layer pepperoni and cheese on the bottom slices of focaccia bread, distributing frivolously a few of the four sandwiches. For melted cheese, area constructed sandwich bottoms on baking sheet. Bake at 225 ranges for 3 to five mins or until cheese melts.
Remove sandwich bottoms from warmth. Add sun-dried tomato olio, top with infant arugula, near with top half of bread.

Notes :

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