Easy Gourmet Sandwich

Cherie Hammond


Found this fig and mortadella recipe (by Jeff Mauro) in a magazine...and indeed it "worked"...with 3 great qualities of being easy, sweet and salty all at the same time! I had never had mortadella and was concerned I wouldn't be able to find in my local Publix...but, I did (thanks to the great Boar's Head meats they carry!) I have tweaked it just a touch...so hope you will try. The sandwich is just delicious...I served it with tomato basil soup and Terra's "Sweet & Beets" chips!

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2 c
dried figs, chopped
1 c
3/4 c
balsamic vinegar
1 tsp
3/4 lb
mortadella, sliced thin (or bologna if you absolutely cannot find mortadella!)
8 oz
asiago, sliced thin
baked ciabatta rolls
extra virgin olive oil

Directions Step-By-Step

I purchased my ciabatta rolls frozen from Publix bakery (because they only had 3 already baked ones left at the time). When I was ready to use them, I first baked them at 400 degrees for 10-12 minutes, until golden brown. Once cooled, cut in half. If you don't want to do that...just buy already baked ciabatta rolls.
Chop the figs so that you have 2 cups.
In a small pot, stir together the figs, water, balsamic vinegar and sugar. Bring to a boil, then reduce the heat and simmer for approx 15-20 minutes.
Let the fig mixture cool for approx 15 minutes, then puree it in a blender or food processor. Should only need about 30 seconds.
Over medium-low heat, preheat a griddle, flat pan or heavy skillet.
To assemble the sandwiches: spread approx 1 tablespoon of the fig puree on each bread half. Then layer the bottom bread half with cheese, meat,cheese...as much as you like. Cover with the top bread half.
Brush the top of the sandwiches with olive oil, then place that side down on your heated pan. Cook for approx 3-4 minutes, until golden brown..and cheese begins to melt. Meanwhile brush the other side with olive oil. Flip the sandwich, and cook the other side approx 3-4 minutes. Serve and enjoy!

About this Recipe

Other Tag: Quick & Easy
Hashtag: #sandwich