Brussels Sprouts Grilled Cheese

By devogirl

I loved every warm, crunchy, cheesy bite, it was so good, I made another one for myself over the weekend while I was kicking back watching a movie, this time adding a little onion and red chili flakes to the mix. This grilled cheese would also serve as a great holiday leftovers sandwich if you’ve made brussels sprouts as trimmings for your turkey.

Ingredients

• 4 slices crusty wheat bread
• 1 pound brussels sprouts
• 2 tablespoons butter
• 2 tablespoons chopped fresh sage
• 1/2 onion, sliced
• 4-5 slices fontina cheese
• 1 teaspoon black pepper
• generous pinch kosher salt
• generous pinch red chili flakes (optional)

Details

Servings 2
Adapted from 300sandwiches.com

Preparation

Step 1

Prep brussels sprouts: boil sprouts in water for 6 to 8 minutes, drain.

In a skillet over low medium heat, melt butter, then add onion. Cook until slightly brown, then add sage. After about 5 minutes, add sprouts, sprinkle on kosher salt and pepper (and red chili flakes if you’re feeling spicy), then saute for another 6 to 8 minutes, until slightly charred. Remove from heat.

Chop brussels sprouts until shredded. Lay bread on workable surface. Then layer on cheese and heave on shredded sprouts. Sprinkle with more back pepper, top with more cheese, and top with another slice of bread. Brown in skillet (yes, the one coated in the sage butter. Trust me.) until cheese is melted and bread is browned, about 3 minutes each side. Remove from heat, slice in half, and serve. Makes two sandwiches.

*Devogirl made it differently. I made a raw shredded brussels sprouts salad once that was amazing; besides, never boil brussels sprouts! For this recipe, I will first shave the brussels sprouts, then cook with onion, butter, and sage.