Best Brussels Sprouts Grilled Cheese Recipes

Balsamic Brussels Sprouts Grilled Cheese image

Provided by sofie-a-toast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb Brussels sprout, stems removed and shredded
2 tablespoons olive oil
2 garlic cloves, minced
salt and pepper
red pepper flakes
balsamic glaze or balsamic vinegar, reduction
4 slices harvati cheese (or to taste)
8 slices your favorite bread
softened butter, for spreading

Steps:

Heat a large skillet oven medium heat and add olive oil. Toss in shredded brussels sprouts and garlic with salt and pepper to taste (I like a lot!) and red pepper flakes, tossing to coat. Cook until wilted and browning, stirring occasionally, about 5-6 minutes. Remove sprouts from the skillet and place them in a bowl.
Heat the same skillet (or a separate griddle, etc) oven medium-low heat. Butter the outsides of every bread slice, then layer the sandwiches with slices of cheese, the brussel sprouts, a good drizzle of balsamic glaze and more cheese. Top off with a slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

Nutrition Facts : Calories 403.3, Fat 22.6, SaturatedFat 10.1, Cholesterol 36.4, Sodium 816.5, Carbohydrate 34.6, Fiber 2.7, Sugar 3.2, Protein 16.5

Brussels Sprouts Grilled Cheese Recipe - (4.6/5) image

Provided by devogirl

Number Of Ingredients 9

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)

Steps:

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.