Mortadella and Fig Focaccianini

• 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

1. For the fig spread: Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot.
2. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes.
3. Let cool.
4. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.
5. For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press.
6. Slice 1 focaccia square in half.
7. Place a thin layer of the fig spread on the inside of both halves.
8. Place a couple slices of cheese on the bottom, and then place 4 ounces mortadella on top.
9. Close and lightly brush the bread with olive oil.
10. Griddle the sandwich until golden and warm, about 4 minutes a side.
11. Repeat with the remaining ingredients.
12. Grab daintily with one hand and bite like a maniac.

dried figs, balsamic vinegar, sugar, bread, italian sharp cheese, mortadella, olive oil

Taken from www.foodnetwork.com/recipes/jeff-mauro/mortadella-and-fig-focaccianini-recipe.html (may not work)