Best Mortadella And Fig Pizza Bagel Recipes

Mortadella and Fig Focaccianini image

Provided by Jeff Mauro, host of Sandwich King

Time 1h5m

Yield 4 servings

Number Of Ingredients 7

2 cups dried figs, stems removed and halved
3/4 cups balsamic vinegar
1 teaspoon sugar
4 squares focaccia bread
8 ounces Italian sharp cheese, such as Fontinella, or asiago, sliced
1 pound mortadella, thinly sliced
Olive oil, for brushing

Steps:

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.

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.