Updated Apr 5, 2017Chatelaine
dry mustard powder
dried apricots, halved
dried figs, halved
dried cherries, or cranberries
8 thin slices
Dijon mayonnaise, (Dijonnaise)
thinly sliced Black Forest ham
fontina cheese, about 20 g each
- Combine honey with mustard, salt and 1/4 cup water in a saucepan and set over high. Bring to a boil, then stir in dried fruits. Cook until fruit is slightly softened, about 2 min. Remove from heat and cool slightly.
- Spread foccacia slices with Dijonnaise. Layer ham and fontina on 4 slices of foccacia. Top each with mostarda and sandwich with remaining foccacia.
Mostarda will keep well in the fridge for up to 1 week. Reheat on stovetop, or microwave for 1 min.