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

Margherita Meats

"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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15 m servings 694 cals
Original recipe yields 4 servings (4 sandwiches)

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  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. 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. Toast or grill sliced focaccia until crispy.
  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. Remove sandwich bottoms from heat. Add sun-dried tomato olio, top with baby arugula, close with top half of bread.

Nutrition Facts

Per Serving: 694 calories; 48.4 g fat; 33.9 g carbohydrates; 28.9 g protein; 83 mg cholesterol; 1746 mg sodium. Full nutrition

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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!!!!!...