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Mortadella and Fig Focaccianini

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Grab daintily with one hand and bite like a maniac.