Panini with Brussels sprouts and salami
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 34 G., saturated fats 16 G., proteins 22 G., carbohydrates 60 G., fiber 5 G., cholesterol 79 mg, sodium 1375 mg, sugar 16 G.
Calories 620, total fat 34 G., saturated fats 16 G., proteins 22 G., carbohydrates 60 G., fiber 5 G., cholesterol 79 mg, sodium 1375 mg, sugar 16 G.
You don't need a special sandwich maker to make a hot Italian panini sandwich. You can fry it in a regular frying pan, using any heavy, small-diameter pan as a press. This panini features fried shredded Brussels sprouts, slices of provolone cheese that melt deliciously when heated, and slices of Genoa salami—all on soft ciabatta bread slathered with a delicious mixture of fig jam and mustard. After frying, all the flavors meld harmoniously, and the bun develops a wonderfully crispy crust. Serve with vegetable chips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup fig jam
- 2 tablespoons Dijon mustard
- 340 g Brussels sprouts, tough outer leaves removed
- 1 tbsp extra-virgin olive oil
- 4 soft ciabatta buns, cut in half horizontally
- 8 slices provolone cheese (about 110 g)
- 12-16 thin slices Genoa salami (about 110 g)
- 4 tablespoons unsalted butter
- Vegetable chips, for serving
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Recipes with similar ingredients: fig jam, Dijon mustard, Brussels sprouts, ciabatta bread, provolone cheese, salami, butter, chips
Cooking the dish according to the recipe:
- Preheat the oven to broil. Combine the fig preserves and mustard in a small bowl; set aside. Grasp the Brussels sprouts by the stems and coarsely grate them. Transfer to a foil-lined baking sheet and toss with olive oil; season with salt and pepper. Broil until golden brown, 3-4 minutes.
- Spread the bottom half of each bun with 1 tablespoon of the fig-mustard mixture. Top with 1 slice of cheese, some Brussels sprouts, 3-4 slices of salami, another slice of cheese, and top with the top bun.
- In a large skillet, melt 1 tablespoon butter over medium-low heat. Place 2 sandwiches in the skillet, press them down with a heavy skillet, and cook until golden brown, 5 to 6 minutes. Flip the sandwiches, adding another 1 tablespoon butter to the skillet; press again, and cook until golden brown and the cheese is melted, 4 to 5 minutes. Wipe out the skillet and repeat with the remaining 2 sandwiches and butter. Serve with vegetable chips.
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