This party-ready dish hits all the right notes—bready, fatty, pickle-y—in a single bite-sized portion, delivering maximum satisfaction with the least amount of friction.
Ingredients
8 servings
1
8×8″ piece of focaccia
Mayonnaise (for spreading)
2
lb. very thinly sliced mortadella
16
peperoncini, halved or quartered if very large
Preparation
Holding a bread knife parallel to a cutting board, slice focaccia in half. Spread cut sides with mayonnaise and cut each half into 2″ squares. Working one at a time, drape mortadella onto squares, top with peperoncini, and secure with skewers.