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Ingredients Print this recipe

• 1 focaccia loaf
• ½ pound 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 garlic aioli

Herbed Olive Oil

• ¼ cup olive oil
• 1 tablespoon fresh basil
• ¼ teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 pinch salt

Directions

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.