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

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

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"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
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 694 kcal
  • 35%
  • Fat:
  • 48.4 g
  • 75%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1746 mg
  • 70%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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.



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