Ingredients Print this recipe
- 1 focaccia loaf
- ½ pound DI LUSSO® Hot Sopressata Salami, sliced thin (at the deli counter)
- ¼ pound DI LUSSO® Mozzarella, sliced at a medium thickness (at the deli counter)
- 8 roasted red pepper strips
- 5 ounces arugula
- 4 tablespoons DI LUSSO™ Garlic Aioli
Herbed Olive Oil
- ¼ cup olive oil
- 1 tablespoon fresh basil
- ¼ teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 pinch salt
Preheat oven to 425° F. Cut focaccia in half vertically. Then cut in half horizontally to create 4 bread slices.
Mix ingredients for herbed olive oil. Brush both sides of all bread slices lightly with herbed olive oil. Lay bread on parchment paper-lined baking sheet. Bake for 5-6 minutes, flipping once halfway through.
Evenly distribute sopressata, mozzarella, roasted red pepper strips and arugula on 2 bread slices. Drizzle each slice with 2 tablespoon aioli. Top with remaining bread slices. Cut in half and serve.