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Focaccia con mortadella

Focaccia con mortadella

Il Punto Ristorante, New York City

Cool Plates features dishes from across the country to help inspire chefs' creativity.

Chef Mauro Andrade discovered that he could charge $12 for a bologna sandwich by another name.

Using bologna’s older, more nuanced and pistachio-studded cousin mortadella, he slices the cold-cut and puts it on housemade focaccia bread with mayonnaise. He grills it again to make a panino — the singular term for panini — and serves it with lettuce, tomatoes and French fries.

Contact Bret Thorn at [email protected].
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