mortadella muffuletta

Categories: Breads, Pizza, Tarts, Posted by Sandy Bergsten


1 5”x7” square focaccia

1/3-pound mortadella, thinly sliced

3-4 thin slices mozzarella

Small handful baby spinach

2 tablespoons garlic aioli

3-4 tablespoons muffuletta mix



Split focaccia in half through the middle. Spread each cut surface generously with garlic aioli. Top with muffuletta mix to cover.

Layer with thin slices of mozzarella, then mortadella. Top the bottom piece with baby spinach. Carefully place the top on the bottom.

Serve as is or to warm wrap tightly in foil, and let rest for at least an hour in the refrigerator. Warm in a 350 degree oven for 10 minutes until the cheese is slightly melted.

Cut into triangular wedges.

Serves 2

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