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.
Preheat the oven to 450 degrees F (230 degrees C). Place 1/4 teaspoon garlic in a large bowl.
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.
Bake in the preheated oven until lightly browned and tender, 12 to 15 minutes.
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.
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.
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.
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.