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


Recipe Summary

5 mins
10 mins
15 mins
4 sandwiches


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Sun-dried Tomato Olio:


Instructions Checklist
  • 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

694 calories; protein 28.9g 58% DV; carbohydrates 33.9g 11% DV; fat 48.4g 75% DV; cholesterol 82.6mg 28% DV; sodium 1745.5mg 70% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
Delicious! I used a garlic herb focaccia and spinach in place of arugula b/c we're not big on arugula. Enjoyed the crispness of the pepperoni. Great flavors and a really great sandwich YUM!!!!! Thanks for sharing.:) Read More