Mortadella and Fig Focaccianini

Difficulty: Easy
Servings: 6 to 8
Total Time: 1 hour
Active Time: 35 minutes

Nutritional Information (Per Serving):

Calories	687
Total Fat	35 g
Saturated Fat	12 g
Carbohydrates	67 g
Dietary Fiber	5 g
Sugar	23 g
Protein	26 g
Cholesterol	61 mg
Sodium	1454 mg

Discover the irresistible fusion of savory mortadella and sweet fig spread in these gourmet focaccianini. "Mortadella often gets overlooked among deli meats, but it's packed with flavorespecially when combined with a sweet fig spread," says Jeff. Whip up this easy recipe to impress your guests with bold Italian-inspired bites!

Ingredients

For the Fig Spread:

2 cups dried figs, stems removed and halved
3/4 cup balsamic vinegar
1 teaspoon sugar

For the Sandwiches:

4 large focaccia squares (6 to 8 ounces each)
8 ounces sharp Italian cheese (like Fontinella or asiago), sliced
1 pound thinly sliced mortadella
Extra-virgin olive oil, for brushing

Instructions

Prepare the fig spread: In a small saucepan over medium-low heat, combine the figs, 1 cup of water, balsamic vinegar, and sugar. Simmer until the figs soften and the mixture thickens, about 15 minutes. Cool slightly, then puree in a food processor until smooth, 20 to 30 seconds. This luscious spread elevates every bite!
Assemble the sandwiches: Heat a griddle over medium-low or preheat a panini press. Slice one focaccia square in half. Spread a thin layer of fig spread on the cut sides. Layer cheese slices on the bottom half, top with a quarter of the mortadella, and close. Brush the exterior lightly with olive oil. Grill until golden and melty, 4 minutes per side on the griddle or 8 minutes total in a panini press. Repeat for heavenly results.
Serve: Slice each sandwich into quarters for 16 delightful, shareable pieces. Perfect for parties!

Photograph by Ralph Smith