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Grilled Pepperoni on Focaccia with Sun-dried Tomato Olio


  • 8 oz. sliced sandwich pepperoni
  • 4 (3-4 oz. each) focaccia rolls, horizontally cut in half, toasted
  • 6 oz. sliced aged Provolone cheese
  • 4 Tbsp. sun-dried tomato pesto
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. olive oil
  • 2 cups baby arugula


  • 1. Preheat convection oven to 225°F.
  • 2. Fry pepperoni in large skillet on low heat 1 to 2 minutes per side or until edges begin to curl. Remove and drain on paper towel.
  • 3. Place bottom half of each roll on half-sheet pan. Divide pepperoni evenly between rolls. Top with cheese. Bake 3 to 5 minutes or until cheese is melted.
  • 4. Remove from oven. Spread cheese with combined pesto, mayonnaise and olive oil. Top with baby arugula. Cover with top of roll and serve.
  • Nutritional information per serving: Calories 652; Total Fat 51g;
  • Saturated Fat 18g; Trans Fat 0; Cholesterol 92mg; Sodium 1855mg;
  • Total Carbohydrate 26g; Dietary Fiber 2g; Total Sugars 3g; Protein 27g