Focaccia panini with mortadella and fig spread

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 16 canapés

Small sandwiches have always been a popular appetizer at house parties. Make this Italian-style sandwich variation that will captivate everyone with its stunning combination of flavors. To make it easier to assemble for a large group, make them on large focaccia breads and then cut them into convenient portions. Spread the bread with fig spread and layer with thin slices of mortadella (Bolognese sausage) and sharp Italian cheese. Toast the sandwiches like paninis and enjoy the crispy crust, melting cheese, and luxurious bouquet of flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sandwiches

4 large square focaccias (180-220 g each)
220 g sharp Italian cheese (such as Fontinella or Asiago), thinly sliced
450 g mortadella, thinly sliced
Olive oil to grease the sandwiches

Fig spread

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

Ingredient Substitution Suggestions

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Recipes with similar ingredients: focaccia bread, Asiago cheese, mortadella sausage, balsamic vinegar, figs

Cooking the dish according to the recipe:

Make fig spreadIn a small saucepan, combine the figs, 1 cup water, balsamic vinegar, and sugar and bring to a simmer over medium-low heat. Cook until the figs are plump and the liquid has evaporated and thickened, about 15 minutes. Cool. Once cooled, transfer everything to a food processor and process until smooth, 20-30 seconds.
Assemble the sandwichesHeat a frying pan over medium heat or preheat a panini press. Cut 1 square of focaccia in half horizontally. Spread a thin layer of figs on the cut sides of both halves. Place a couple of slices of cheese on the bottom half, and top with a quarter of the mortadella. Close the sandwich and lightly brush the outside with olive oil. Cook until golden brown and the filling is heated through, about 4 minutes per side in a frying pan or about 8 minutes in a panini press. Repeat with the remaining ingredients.