Recipe courtesy of Jeff Mauro

Mortadella and Fig Focaccianini

Name: Mortadella and Fig Focaccianini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 2 cups dried figs, stems removed and halved; 3/4 cups balsamic vinegar; 1 teaspoon sugar; 4 squares focaccia bread; 8 ounces Italian sharp cheese, such as Fontinella, or asiago, sliced; 1 pound mortadella, thinly sliced; Olive oil, for brushing

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Level: Easy
Total: 1 hr 5 min

Prep: 10 min
Cook: 55 min

Yield: 4 servings

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Ingredients

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

Directions

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Watch how to make this recipe.

For the fig spread: Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot. 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.
For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Slice 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, and then place 4 ounces mortadella on top. Close and lightly brush the bread with olive oil. Griddle the sandwich until golden and warm, about 4 minutes a side. Repeat with the remaining ingredients.
Grab daintily with one hand and bite like a maniac.