Manchego and Mushroom Sandwiches with Arugula Salad

A light, but filling, panini meal–one of my family’s favorites. Relatively simple, with plenty of room for anyone to improve it based on their own style of cooking.



Step: 1

Preheat the oven to 450 degrees F (230 degrees C). Place 1/4 teaspoon garlic in a large bowl.

Step: 2

Toss remaining garlic, mushrooms, shallots, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper together on a rimmed baking sheet, arranging in a single layer.

Step: 3

Bake in the preheated oven until lightly browned and tender, 12 to 15 minutes.

Step: 4

Meanwhile, arrange bread slices in a single layer on a separate baking sheet. Drizzle with 1 tablespoon olive oil; flip. Spread fig jam over 2 slices. Sprinkle Manchego cheese and mozzarella cheese over remaining 2 slices.

Step: 5

Transfer bread to the preheated oven and toast until golden and cheese is melted, 6 to 7 minutes. Remove from the oven and set aside.

Step: 6

While bread toasts, add sherry vinegar to bowl of reserved garlic. Add 1/2 of the bell peppers, remaining olive oil, remaining salt, and pepper; whisk to combine. Add arugula and spinach, tossing to coat.

Step: 7

Top cheesy sides of bread with remaining bell peppers, mushrooms, shallots, and a small handful of the salad mixture. Top these with remaining bread slices, jam-side down. Halve paninis; serve with remaining salad mixture.


Per Serving: 678 calories; protein 25.4g; carbohydrates 63.2g; fat 37.2g; cholesterol 35.5mg; sodium 1242.2mg.

3 Cheese Tortilla Pizza Author : Pablo Levesque
3 P Salad Author : sueb