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Mortadella and Fig Focaccianini


  • Dried Figs, 2 cups, stems removed and halved
  • Balsamic Vinegar, 3/4 cups
  • Sugar, 1 teaspoon
  • Squares Focaccia Bread, 4
  • Italian Sharp Cheese, 8 ounces, such as Fontinella, or asiago, sliced
  • Mortadella, 1 pound, thinly sliced
  • Olive Oil, for brushing



* 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.

Grocery List for this recipe

1Dried Figs

1Balsamic Vinegar


1Squares Focaccia Bread

1Italian Sharp Cheese


1Olive Oil