THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE THE COOK YOU WANT TO BE

Mortadella Moments

Mortadella Moments

Print Recipe

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.

8 servings

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 pepperoncini, and secure with skewers.