1. Preheat the oven to 200°C (convection).

2. Place the focaccia directly on the rack and heat for 15 minutes, until lightly crispy on the outside and warm on the inside.

3. Remove and let cool for a minute before slicing it horizontally into two parts (top and bottom).

Grilled Vegetables

Tip: can also be bought in jars at well-stocked supermarkets):

1. Brush the zucchini, eggplant, and bell pepper with a little olive oil.

2. Grill them on a grill pan or under the oven's broiler until browned and tender (approx. 3–4 min per side).

3. Season with salt and pepper.

Assemble the sandwich

1. Spread the inside of the warm bread with a little pesto or balsamic glaze (optional).

2. Place a layer of baby spinach on the bottom.

3. Arrange the grilled vegetables on top.

4. Place mozzarella over the vegetables.

5. Add mortadella in lightly folded slices.

6. Place the top of the focaccia on and press gently.

7. Cut into 2-3 equal pieces and serve!

- Serve immediately – or wrap them up if you're taking them on the go.