Dried Fruit and Mortadella Grilled Sandwich

If you have been following my last few posts Prosciutto, Spinach and Three Cheese Pizza and Creamy Tagliatelle with Crispy Salami I have been sharing some very easy and inexpensive dinner ideas from the charcuterie case.

Today I am sharing a very delicious dried fruit and mortadella grilled sandwich from a recipe I adapted from Food Network’s Jeff Mauro. I have to say, Mr. R was a little skeptical as he was watching me put the ingredients together, but as it turns out he was amazed at how the flavors just flowed through this delicious grilled sandwich!

First, start with a boule of our 5 Minutes A Day For Fresh Baked Bread

Next, get your fruit spread working … 

• ½ cup dried organic raisins
• ½ cup dried organic currants
• ½ cup water
• ½ cup balsamic vinegar
• 1 teaspoon Sucanat

Add all ingredients above to a small saucepan and simmer until fruit rehydrates and the liquid reduces and thickens, about 15 to 20 minutes. Set aside to cool slightly.

Now, it’s time to build your sandwich. I do not have a panini press nor do I have an indoor grill so I went the old school way and grilled our sandwiches using my cast iron pan and set my cast iron dutch oven on top to press the sandwiches. Make sure you put a piece of foil between the pans. This worked out beautifully for me!

To build your sandwich you will need: (Makes 2 sandwiches) 

• 4 thick slices of bread (5 Minutes A Day For Fresh Baked Bread)
• 3 slices of mortadella per sandwich
• ½ cup grated organic or raw cheddar cheese, divided between 2 sandwiches
• ½ cup grated gouda cheese, divided between 2 sandwiches
• Olive Oil, to spread on bread slices
• Knob of farm fresh butter
• Fruit spread (above) 

Now take the olive oil and generously spread on the outside of each slice of bread, spread the fruit spread on the inside of one slice, top with mortadella, cheeses and the last slice of bread.

Add your sandwiches to a preheated cast iron pan, cover loosely with foil and use either another cast iron pan or a cast iron dutch oven to press the sandwiches until golden brown. When one side is done, add a knob of butter and flip to brown the next side using the same cast iron pressing as you did before. Repeat for each sandwich and serve with a side salad or a veggie side. As you can see in the picture provided, I served a side of sautéed zucchini and yellow squash.

These grilled sandwiches were excellent! The contrast between the sharp cheeses, creamy mortadella and sweet fruit spread made the flavors just meld together and flow!

If you have fruit spread leftover you can easily use it on toast, in a fruit pastry, or how about another sandwich!

Do you have an interesting grilled sandwich your family loves?

See you in the Comments!

Mrs. R

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