| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1169 |
| Total Fat | 64 g |
| Saturated Fat | 24 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 9 g |
| Sugar | 44 g |
| Protein | 46 g |
| Cholesterol | 121 mg |
| Sodium | 2468 mg |
Reviews
YUM! There’s only two of us in my household so I halved the fig spread recipe and it still worked, PLENTY left over. I confess I’m not much of a mortadella fan so I used prosciutto instead (I tore the prosciutto up and made little piles inside the sandwich so it wouldn’t all rip out in big sheets when you bite down.) I didn’t realize that I inadvertently made another change when I used Fontina cheese – turns out that’s not the same thing as Fontinella, oops! It melted well and still came out great. This recipe is definitely a keeper!
LOVE this recipe and have never made the sandwich. I make this spread and then keep it in the refrigerator for so many things. I have put it on crusty bread with goat cheese for an appetizer. I have put it on the bread for a fried egg sandwhich (seriously, and so many more applications. Love Jeff and love this spread
Simply put, this sandwich is a-MAZ-ing! It is so incredibly easy and the flavors are so complex. I really can’t believe that anyone– let alone a newbie like Jeff was– and on his debut, no less– can put out two sandwiches like his Chicago Italian Beef and then this Fig & Mortadella. Jeff, you’re a genius. And yes, I’m a complete stranger! :-
The first time this recipe aired, I ran out and bought what I needed to make this sandwich. We LOVED it! The fig spread is to die for and I used leftovers with cheese and crackers later in the week. Top notch sandwich!
Gotta love the sandwich king!
I just made these and ate one, they are EXCELLENT. I substituted rice cakes for the bread, turkey for the mortadella, tofu for the cheese and peanut butter for the figs. Really Good!
Only kidding, I made them exactly to your recipe and once again you hit a GRAND SLAM, Dude your sandwiches ROCK! Looking forward to the new season on Food Network.
Absolutely delicious and the leftover fig spread was delicious with cheese on another day.
Outstanding! We’ve made this a few times already.
Sandwich a real Wow. I will use the fig mixture with Ham and Pork Loin sandwiches as well as in cold turkey or chicken salad sandwiches. Incredible chief! Incredible show! So glad you got it together and won !
Made this Focaccianini after watching the episode. WOW! My kids are not fig lovers and have never tried mortadella. They want more!
This recipe hit a home run. I made the focaccia at home, I used Ann Burrell’s focaccia recipe (just added a few extras, rosemary, thyme and a little sprinkle of parmagian cheese and the bread came out nice and thick. I had to quarter the bread before slicing in half. My wife and I were happy to see Jeff win. He was our favorite from the get go. Best of luck Jeff. The fish n chips is the next one we will be making!
This recipe hit a home run. I made the focaccia at home, I used Ann Burrell’s focaccia recipe (just added a few extras, rosemary, thyme and a little sprinkle of parmagian cheese and the bread came out nice and thick. I had to quarter the bread before slicing in half. My wife and I were happy to see Jeff win. He was our favorite from the get go. Best of luck Jeff. The fish n chips is the next one we will be making!