Mortadella and Fig Focaccianini

Name: Mortadella and Fig Focaccianini
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters balsamic vinegar; 4 squares focaccia bread; 473 milliliters dried figs, stems removed and halved; 454 grams mortadella, thinly sliced; 4 servings Olive oil, for brushing; 227 grams Italian sharp cheese, such as Fontinella, or asiago, sliced; 1 teaspoon sugar

Mortadellan and Fig Focaccianini might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 35g of protein, 62g of fat, and

Instructions

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.

Ingredients you will need

Fig Jam

Sugar

Water

Figs

Equipment you will use

Pot

Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.

Equipment you will use

Food Processor

For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Slice 1 focaccia square in half.

Ingredients you will need

Focaccia

Equipment you will use

Panini Press

Frying Pan

Place a thin layer of the fig spread on the inside of both halves.

Ingredients you will need

Fig Jam

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.

Ingredients you will need

Mortadella