Mortadella and Fig Focaccianini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1169
- Total Fat
- 64
- Saturated Fat
- 24
- Carbohydrates
- 105
- Dietary Fiber
- 9
- Sugar
- 44
- Protein
- 46
- Cholesterol
- 121
- Sodium
- 2468
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
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
- 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.