Panini with Brussels sprouts and salami

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.