Panini with Brussels Sprouts and Salami
by Editorial Staff
You don’t need to have a special sandwich maker to make a hot Italian panini sandwich. It can be fried in a regular frying pan, and any heavy, small-dia frying pan can be used as a press. This panini includes roasted grated Brussels sprouts, slices of provolone cheese that melt quickly when heated, and slices of Genoese salami – all on a soft ciabatta topped with a delicious mixture of fig jam and mustard. After frying, all the flavors blend harmoniously with each other, and the loaf is covered with a wonderful crispy crust. Serve the panini with vegetable chips.
Cook: 40 minutes
Servings: 4
Ingredients
- 1/4 Art. fig jam
- 2 tbsp dijon mustard
- 340 g Brussels sprouts, tough outer leaves, remove
- 1 tbsp extra-virgin olive oil
- 4 soft ciabatta buns, cut horizontally in half
- 8 slices of provolone cheese (approx. 110 g.)
- 12-16 thin slices of Genoese salami (approx. 110 g)
- 4 tbsp unsalted butter
- Vegetable chips, for serving
Directions
- Preheat oven on grill setting. Combine the fig jam and mustard in a small bowl; set aside. Take the heads of Brussels sprouts by the stalk and grate on a coarse grater. Transfer to a foil-lined baking sheet and toss in the olive oil; salt and pepper to taste. Roast in the oven until golden brown, 3-4 minutes.
- Spread the bottom half of each bun with 1 tbsp fig and mustard mixture. Top with 1 slice of cheese, some Brussels sprouts, 3-4 slices of salami, another slice of cheese, and top with a bun.
- In a large skillet over medium-low heat, melt 1 tbsp butter. Place 2 sandwiches in a skillet, press down with a heavy skillet and fry until golden brown, 5-6 minutes. Flip the sandwiches, adding 1 tbsp butter; press again and grill until browned and cheese melted, 4 to 5 minutes.
- Wipe the pan and repeat with the remaining 2 sandwiches and butter. Serve with vegetable chips.
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