Mortadella Melts

Mortadella Melts Dish Guide

Serves 4

Five Ingredients

1 loaf of focaccia bread (roughly 8” square)

¼ cup honey fig spread (or any fruit preserve)

¾ lb thinly sliced mortadella

Handful of baby greens

6 oz thinly sliced fresh mozzarella

From the Pantry

¼ cup Dijon mustard

1 T olive oil

Cut the focaccia loaf in half creating a top and bottom bun. Drizzle with olive oil and place in a 350F oven for 5-7 minutes or until lightly toasted.

In the meantime, heat a non-stick skillet over medium heat and lay in the sliced mortadella and top with the cheese. Cover or tent with foil and cook for 3-5 minutes or until bottom slices of mortadella are browned and the cheese is melting.

Spread on half of the bread with the Dijon. Spread the other half of the bread with the fig spread. Use more of either depending on your taste.

Use a spatula to cut the mortadella into a few pieces. Lay them on the bread in an even a layer as possible. Top with a handful of baby greens and place top piece of focaccia on the sandwich.* Cut in to quarters and serve immediately with the side of your choosing.

*We choose not to dress the greens as there are already a number of bold flavors in the sandwich and the greens serve as a cool crunch more than a flavor component. Within the framework of Five in 25 you could use olive oil and vinegar to lightly dress them if desired.