Brussels Sprouts and Salami Panini
Ingredients
- 1/4 cup fig preserves
- 2 tablespoons dijon mustard
- 12 ounces Brussels sprouts, tough outer leaves removed
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 soft ciabatta rolls, split
- 8 slices provolone cheese (about 4 ounces)
- 12 to 16 thin slices Genoa salami (about 4 ounces)
- 4 tablespoons unsalted butter
- Vegetable chips, for serving
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