I don’t know about you, but I’m pretty happy that brussels sprouts have been making the rounds in restaurants lately, even if the fad is almost over. Luckily, they are a pretty resilient vegetable so you can get pretty good sprouts at most grocery stores and make them at home. When I make brussels sprouts for dinner, I like to cut them in half and pan roast / steam them. I made a bunch of them earlier in the week for dinner, and realized I had the making of an epic grilled cheese on my hands.
This is quick post since it’s a quick recipe, but a good one to have on hand if you have leftover brussels sprouts. All you need is some cheese (I used what I had, cheddar, mozz, and fontina), the sprouts, and some grainy mustard. You can add some bacon if you’re into that thing, but I like the simplicity. Don’t forget to butter the bread with some caramelized onions and roasted garlic butter.
Now, the making of a perfect grilled cheese. Everyone is different, but here’s how I like to do it: Place one side of the bread down in a pan that is on low to medium heat. Spread the mustard on it, then half of the cheese. Top with the brussels sprouts, then the remainder of the cheese, and the other slice of the bread, butter side up. Cover the pan with a lid and cook on low heat until the bread is golden brown (or slightly more than golden in this case). Carefully flip and do the other side. This way the cheese gets more melty, which is important when you have lots of filling, or small pieces. Cut in half and enjoy!
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Brussels Sprouts Grilled Cheese
1/4 to 1/3 cup grilled or roasted brussels sprouts (I prefer this recipe)
handful of cheese (I used 1/3 each of cheddar, fontina, and mozzarella)
1 tablespoon grainy mustard
butter, for spreading on bread (I recommend making this and just always having it on hand)
Spread a thin layer of butter on bread. Place one side of the bread down in a pan on low to medium heat. Spread the mustard on the bread, then sprinkle on half of the cheese. Top with the brussels sprouts, then the remainder of the cheese, and the other slice of the bread, butter side up. Cover the pan with a lid and cook on low heat until the bread is golden brown. Carefully flip and do the other side until golden brown. Enjoy!