Mortadella and Fig Focaccianini

"Mortadella is the underdog of deli meats—it’s so flavorful, especially when you pair it with a sweet fig spread," says Jeff.
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  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: 6 to 8 servings
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For the Fig Spread:

2 cups dried figs, stems removed, halved

3/4 cup balsamic vinegar

1 teaspoon sugar

For the Sandwiches:

4 large squares focaccia (6 to 8 ounces each)

8 ounces sharp Italian cheese (such as Fontinella or asiago), sliced

1 pound mortadella, thinly sliced

Extra-virgin olive oil, for brushing


  1. Make the fig spread: Bring the figs, 1 cup water, the balsamic vinegar and sugar to a simmer in a small saucepan over medium-low heat. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.
  2. For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Split 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, then place one-quarter of the mortadella on top. Close the sandwich and lightly brush the outside of the sandwich with olive oil. Cook until golden and warm, about 4 minutes per side on a griddle or about 8 minutes total in a panini press. Repeat with the remaining ingredients.
  3. Cut each sandwich into quarters to make 16 pieces. 
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