Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski
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.
Recipe information
Yield
8 servings
Ingredients
1
8x8" piece of focaccia
Mayonnaise (for spreading)
2
lb. very thinly sliced mortadella
16
peperoncini, halved or quartered if very large
Need to make a substitution?
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.