Manchego and Mushroom Sandwiches with Arugula Salad

Preheat the oven to 450 degrees F (230 degrees C). Place 1/4 teaspoon garlic in a large bowl.

Toss remaining garlic, mushrooms, shallots, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper together on a rimmed baking sheet, arranging in a single layer.

Bake in the preheated oven until lightly browned and tender, 12 to 15 minutes.

Meanwhile, arrange bread slices in a single layer on a separate baking sheet. Drizzle with 1 tablespoon olive oil; flip. Spread fig jam over 2 slices. Sprinkle Manchego cheese and mozzarella cheese over remaining 2 slices.

Transfer bread to the preheated oven and toast until golden and cheese is melted, 6 to 7 minutes. Remove from the oven and set aside.

While bread toasts, add sherry vinegar to bowl of reserved garlic. Add 1/2 of the bell peppers, remaining olive oil, remaining salt, and pepper; whisk to combine. Add arugula and spinach, tossing to coat.

Top cheesy sides of bread with remaining bell peppers, mushrooms, shallots, and a small handful of the salad mixture. Top these with remaining bread slices, jam-side down. Halve paninis; serve with remaining salad mixture.