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INGREDIENTS:12 thick slices focaccia, country white, whole grain or crusty Italian bread, sliced thick and toasted
1 cup pesto mayonnaise (recipe follows)
12 Tater Crust Fillets, cooked according to package instructions
36 leaves arugula, washed and rinsed
24 slices fresh mozzarella, sliced thin
24 slices roasted red pepper
1 ½ quarts prepared marinated artichoke and olive saladDIRECTIONS:For each sandwich, lay desired bread slice on work surface. Spread with 1 Tbsp. pesto mayonnaise. Top each slice with one 4 oz. portion of Tater Crust Fillet. Top each fillet with 3 arugula leaves, 2 slices mozzarella and 2 roasted red pepper slices. Serve sandwich warm with an artichoke and olive salad. For 1 cup pesto mayonnaise, combine ¾ cup prepared mayonnaise with ¼ cup prepared pesto. Mix well. Cover and refrigerate until ready to serve.SERVINGS:12 sandwichesFrom:COLDWATER SEAFOOD