You can't go wrong with grilled cheese but you really can't go wrong with this grilled cheese. The balsamic gives it a tangy bite that nicely complements the gooey melted cheese, and it just doesn't get any better than that. The presence of brussels sprouts also makes you feel mildly less guilty for indulging in so much cholesterol.
This grilled cheese, as any other, goes nicely with some homemade tomato soup.
Note: Serves 4.
Brussels Sprouts Grilled Cheese
From: How Sweet It Is
1/2 pound brussels sprouts, shredded
2 tablespoons olive oil
2 garlic cloves, minced
12 ounces sliced cheese (havarti or mozzarella work well)
8 slices whole grain bread
1/4 teaspoon salt
1/4 teaspoon pepper
Softened butter for spreading
1/2 cup balsamic vinegar
1. Heat a large skillet over medium heat and add olive oil. Add shredded brussels sprouts and toss with minced garlic, salt, and pepper. Cook until wilted and slightly golden, stirring occasionally, about 5-6 minutes. Remove from skillet and place in a bowl.
2. Make the reduction: Add the balsamic vinegar to a small skillet and bring to a boil. Reduce to low heat and simmer for 10-15 minutes, until the vinegar reduces by half and is slightly syrupy. Set aside.
3. Butter the outsides of each slice of bread and layer the sandwiches with cheese, shredded sprouts, a good drizzle of the balsamic reduction, and another layer of cheese. Top with bread, buttered side up.
4. Heat the same skillet you used for the sprouts and cook each side of the bread until golden and the cheese is melted (it helps to press lightly on the top of the sandwich with a spatula).