Focaccia panini with mortadella and fig spread

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. Cut each sandwich into 4 pieces to make 16 sandwiches in total.