Manchego and Mushroom Sandwiches with Arugula Salad recipe
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Ingredients
- 2 cloves garlic, minced, divided 1 (8 ounce) package cremini mushrooms, wiped clean, trimmed, and sliced 2 shallots, halved and thinly sliced 3 ½ tablespoons olive oil, or more as needed, divided ¼ teaspoon salt, or more to taste, divided ground black pepper to taste 4 slices sourdough bread 1 ½ tablespoons fig jam 2 ounces mozzarella cheese, shredded 2 ounces Manchego cheese, shredded 1 tablespoon sherry vinegar 3 sweet bell peppers, seeded and finely chopped 1 cup arugula ½ cup baby spinach leaves
Nutrition Info
- 678.3 caloriescarbohydrate: 63.2 gcholesterol: 35.5 mgfat: 37.2 gfiber: 6.4 gprotein: 25.4 gsaturatedFat: 11.3 gservingSize: -sodium: 1242.2 mgsugar: 17.9 gtransFat: : -unsaturatedFat: : -
Directions Manchego and Mushroom Sandwiches with Arugula Salad
Directions
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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.