Manchego and Mushroom Sandwiches with Arugula Salad Recipe

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.