Mortadella and Fig Focaccianini

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Fig Spread:

2 cups dried figs, stems removed and halved

3/4 cups balsamic vinegar

1 teaspoon sugar

Sandwich Build:

4 squares focaccia bread

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

1 pound mortadella, thinly sliced

Olive oil, for brushing