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Fig, Brussels Sprouts and Manchego Panini

November 5, 2015 By Marci Lutsky

Fig, Brussels Sprouts, Manchego

Do you have a panini maker?  If not, put it on your wish list for the holidays.  It’s one of those things that I wasn’t sure about adding to our wedding registry and almost 10 years later, it still gets used at least a few times a month.  Now that it’s getting chillier, I’ve been making a big batch of soup every week and my favorite thing to pair with soup is a panini sandwich.  I get inspiration everywhere for flavor combinations and this most recent creation started with a trip to Trader Joe’s.  I saw fig butter and knew I had to buy it.  I wasn’t sure exactly what I was going to do with it, but I knew it would involve a panini.

Fig Butter

While I was there I also picked up some of my favorite cheese, manchego.  Whenever I’m at a tapas restaurant and see manchego as a small plate, I have to get it.  It’s just so good.  I shredded the cheese and then some brussels sprouts.  To the brussels sprouts I added some lemon and olive oil so they weren’t too dry.

Manchego Cheese

shredded sprouts

Next I assembled my ingredients: bread, olive oil for brushing, fig butter, shredded brussels sprouts and shredded cheese.

Panini Ingredients

Brush the outside of your bread with oil and then layer on fig butter, brussels sprouts and cheese.  Put that in the panini maker set to a medium heat for a few minutes until the cheese has melted and the outside is crispy.

Bread and oil

Layered Ingredients

I paired this panini with tomato basil soup and it was heavenly.  Do you ever know you are going to love something before you even take a bite?  That’s how I felt about this panini and it was truly perfect!

Soup and Panini

Print
Fig, Brussels Sprouts and Manchego Panini
 
Ingredients
  • 8 slices Italian bread
  • 1 tablespoon olive oil plus more for brushing bread
  • 2 cups shredded brussels sprouts
  • juice from ½ lemon
  • 1 cup fig butter or fig jam
  • 2 cups shredded manchego cheese
Instructions
  1. Set panini maker to medium heat. Toss brussels sprouts with 1 tablespoon olive oil and lemon juice. Brush 1 side of 2 pieces of bread. On 1 piece of bread spread 1 tablespoon fig butter. Top with 2 tablespoons brussels sprouts and 2 tablespoons of cheese. Top with another piece of bread and put in panini maker for about 3 minutes or until cheese is melted and outside is crisp. Repeat with remaining bread to make a total of 4 sandwiches.
3.5.3208

 

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Filed Under: Vegetarian Main Dishes

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Comments

  1. Alissa says

    November 5, 2015 at 13:07

    This looks delicious, and I'm generally not even a fan of brussels sprouts. I may have to add a panini maker to my wish list!
  2. Maxine says

    November 6, 2015 at 00:19

    This is delicious and easy. My husband and I loved this panini recipe. Very yummy.
  3. Sherry Aikens (@Babypop) says

    November 6, 2015 at 15:37

    looks super yummy. Fig butter sounds great
  4. saycherry says

    November 9, 2015 at 01:22

    This looks so yum and I loved how easy it is to make! Fig butter is something very new to me. This recipe is surely going to help me when my mom is not home :D

Trackbacks

  1. Bulgur Taco Bowls says:
    November 19, 2015 at 08:35
    […] or make taco bowls.  I like making taco bowls.  I have a mild, ok major, obsession lately with shredded brussels sprouts which I used as a topping in addition to guacamole, cheese and taco […]

Thank you for stopping by Vegging on the Mountain! My name is Marci and I live in the beautiful Green Mountain State of Vermont with my husband, 14 year-old twins and sweet dog.

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Thank you for stopping by Vegging on the Mountain! My name is Marci and I live in the Green Mountain Sate of Vermont.
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