I know — I thought I was done with all of those obnoxious grilled cheese sandwiches too.
…apparently not.
I feel a little guilty because just a week ago I was writing about brussels sprouts with bread and cheese, and now here I am again — brussels sprouts, bread, and cheese. Maybe I need to get out more.
Repetition aside, when you stuff shredded brussels sprouts into a grilled cheese sandwich, it somehow cancels out the cheese and butter — meaning this is basically the healthiest grilled cheese in the world. At least that’s the story I’m sticking to.
I assume most people like brussels sprouts when they’re shredded small, tossed with salt, garlic and balsamic, then layered between thick, melty cheese and toasted bread. If I love them with my ridiculously simple palate, surely others will too. I honestly can’t imagine someone not liking a sandwich that tastes this good.
Then again — I am known for drama. No comment.
For me, the balsamic glaze is the finishing touch. Okay, the cheese helps too, but I’m a vinegar fanatic — I always reach for something tangy. You can make a reduction at home or buy a bottled glaze; the important thing is adding a good drizzle between the layers. It also makes a great dipping sauce (or, if you’re being silly, pretend it could be a toothpaste — I’ll stop now).
The truth is I’m running out of new ingredients to wedge between bread and cheese. That’s exciting and terrifying at the same time.
Balsamic Brussels Sprouts Grilled Cheese
4
sandwiches
20 minutes
10 minutes
30 minutes
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Ingredients
- 1/2 pound brussels sprouts, stems removed and chopped or shredded
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- balsamic glaze or reduction
- 12 ounces havarti cheese, sliced
- 8 slices whole grain bread
- softened butter for spreading
Instructions
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Heat a large skillet over medium heat and add the olive oil. Add the shredded brussels sprouts and minced garlic, season with salt and pepper, and cook until wilted and golden, stirring occasionally, about 5–6 minutes. Remove the sprouts to a bowl.
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Heat the same skillet (or a griddle) over medium-low. Butter the outsides of each bread slice, then assemble the sandwiches: a layer of cheese, a generous portion of the cooked brussels sprouts, a good drizzle of balsamic glaze, and more cheese. Top with the second slice of bread, buttered-side up. Cook until each side is golden and crisp and the cheese is melted, flipping carefully to finish both sides.
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Looks like I’ll just keep eating this one.