Mortadella, Parmigiano & Pistachio Focaccia

Ingredients

• 1 small focaccia, split horizontally
• 8 ounces thinly sliced mortadella
• 3 ounces Parmigiano Reggiano, shaved
• ½ cup arugula
• ¼ cup roasted pistachios, chopped
• 2 tablespoons Paul’s Rockin’ EVOO
• 1 teaspoon lemon juice
• Freshly ground black pepper

Method

1. Warm the focaccia in a 350°F oven for 6–8 minutes, then split it while still warm.
2. Toss the arugula with one tablespoon Rockin’ EVOO, lemon juice and black pepper.
3. Layer the mortadella, Parmigiano, dressed arugula and pistachios over the bottom half of the focaccia.
4. Drizzle with the remaining EVOO, close the sandwich and cut into small squares for sharing.