Best Mortadella And Fig Focaccianini Recipes

Mortadella and Fig Pizza Bagel image

Provided by Jeff Mauro, host of Sandwich King

Time 15m

Yield 4 pizza bagels

Number Of Ingredients 6

2 egg bagels, sliced in half
1 tablespoon olive oil
1/2 cup fig jam
8 ounces fontina cheese, sliced
8 ounces mortadella, sliced 1/4 inch thick, diced
1/2 cup giardiniera, strained and chopped fine to make a relish

Steps:

Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil.
Brush both sides of each bagel half with the olive oil. Schmear the fig jam on the top of each bagel half, crust to crust. Place on the lined sheet pan. Layer 2 slices of the fontina across the entire top of each bagel half. Next, sprinkle the diced mortadella over the cheese. Broil until the mortadella starts to crisp up and the cheese becomes bubbly, about 5 minutes. Once perfect, top with the giardiniera relish and serve!

Mortadella and Fig Focaccianini image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups dried figs, stems removed, halved
3/4 cup balsamic vinegar
1 teaspoon sugar
4 large squares focaccia (6 to 8 ounces each)
8 ounces sharp Italian cheese (such as Fontinella or asiago), sliced
1 pound mortadella, thinly sliced
Extra-virgin olive oil, for brushing

Steps:

Make the fig spread: Bring the figs, 1 cup water, the balsamic vinegar and sugar to a simmer in a small saucepan over medium-low heat. 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. Split 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, then place one-quarter of the mortadella on top. Close the sandwich and lightly brush the outside of the sandwich with olive oil. Cook until golden and warm, about 4 minutes per side on a griddle or about 8 minutes total in a panini press. Repeat with the remaining ingredients.
Cut each sandwich into quarters to make 16 pieces.