Manchego-Mushroom Panini with Fig Jam and Arugula
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Ingredients & Equipment
What we send
- 3 ouncesbaby arugula
- 1/8 ounceparsley
- 8 ouncescremini mushrooms
- 2roasted piquillo peppers
- 2 clovesgarlic
- 4 slicessourdough bread
- 1 ouncefig jam
- 2 ouncesshredded Manchego cheese
- 2 ouncesshredded mozzarella cheese
- 1 tablespoonsherry vinegar
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 baking sheets
Preheat oven to 450°F. Rinse arugula and pat dry with paper towel. Rinse parsley and roughly chop leaves, discarding stems. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice. Peel shallots, halve, and thinly slice. Finely chop piquillo peppers.
Make Garlic Paste
Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.
Roast Mushrooms and Shallots
In a large bowl, reserve ¼ teaspoon garlic paste and set aside for Step 5. On a baking sheet, toss mushrooms and shallots with remaining garlic paste, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer and roast until tender and slightly browned, 15 minutes. Once roasted, remove from oven and set aside to cool.
While mushrooms and shallots roast, on a separate baking sheet, arrange bread slices in a single layer. Drizzle 1 side of each bread slice with olive oil, then flip slices. Spread fig jam evenly over plain sides of 2 bread slices; sprinkle Manchego and mozzarella evenly over remaining plain slices. Transfer to oven with mushrooms and shallots and toast until bread is golden and cheese has melted, 6-7 minutes.
While bread toasts, in bowl with reserved ¼ teaspoon garlic paste, add sherry vinegar, half of chopped piquillo peppers, 1½ tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired and whisk to combine. Add arugula and parsley to bowl with dressing and toss to coat.
Assemble and Plate Panini
Once toasted, remove sourdough from oven. Top cheese slices with remaining chopped piquillo peppers, then mushrooms and shallots, then a small handful of arugula. Finish with remaining bread slices, fig jam–side down. Halve panini and transfer to serving plates with remaining arugula. Dig in!