Pepperoni and roasted pepper sandwiches

Name: Pepperoni and roasted pepper sandwiches
Prep time: 15 s
Total time: 15 s
Yield: 4
Ingredients: 125 ml (1/2 cup) mayonnaise; 80 ml (1/3 cup) arugula, chopped very fine; 30 ml (2 tbsp.) water; 20 ml (4 tsp.) fresh lemon juice; Pepper; 1 ciabatta baguette, divided into 4; 30 ml (2 tbsp.) olive oil; 2 small Italian tomatoes, sliced; 180 ml (3/4 cup) roasted red pepper strips; 1 (175 g) Fantino&Mondello Pepperoni, thinly sliced; A few leaves of green frisée salad, washed and dried

Dry pepperoni sausage

Arugula mayonnaise gives this ciabatta sandwich with pepperoni and roasted peppers a tangy, peppery flavour. Try it!

Portions

4 sandwichs

Preparation

15 minutes

Cooking

INGREDIENTS

125 ml (1/2 cup) mayonnaise
80 ml (1/3 cup) arugula, chopped very fine
30 ml (2 tbsp.) water
20 ml (4 tsp.) fresh lemon juice
Pepper
1 ciabatta baguette, divided into 4
30 ml (2 tbsp.) olive oil
2 small Italian tomatoes, sliced
180 ml (3/4 cup) roasted red pepper strips
1 (175 g) Fantino&Mondello Pepperoni, thinly sliced
A few leaves of green frisée salad, washed and dried

PREPARATION

Preheat oven to 425º F.
In a bowl, mix the mayonnaise, arugula, water, and lemon juice. Season with pepper and set aside.
Cut each baguette piece in half on the horizontal and brush the inside of each half with olive oil. Toast in the oven for 6 to 8 minutes or until bread is golden and crispy. Let cool for a few minutes.
Spread bread slices with arugula mayonnaise. Top with sliced tomatoes, roasted red peppers, pepperoni, and lettuce. Serve immediately