Brussels Sprout, Bacon & Toma Grilled Cheese Sandwiches

Brussels Sprout, Bacon & Toma Grilled Cheese Sandwiches

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Brussels Sprout, Bacon & Toma Grilled Cheese Sandwiches

Makes 4 sandwiches

 

4 slices bacon

10-12 Brussels sprouts, thinly sliced

Pinch of salt

Freshly ground pepper

16 ounces Point Reyes Toma, shredded

8 slices (about ¼") Rize Up Ube Sourdough Bread

3 tablespoons unsalted butter, softened, plus more if needed

1 teaspoon grated lemon zest

 

Cook the bacon in a large skillet over medium heat until slightly crisp, 5 to 7 minutes. Transfer to paper towels to drain then chop into small pieces. Reserve about 2 tablespoons bacon fat in the pan, increase the heat to medium high, and add the Brussels sprouts and a pinch of salt.  Cook, stirring, until slightly wilted, about 3 minutes. Transfer to a bowl and toss with the bacon.  Season with salt and pepper.  Wipe out the skillet with a paper towel.

 

Place softened butter in a small bowl.  Add lemon zest and stir to combine.  Butter the outside of each slice of bread and place, buttered-side-down, on a clean cutting board or sheet pan.

 

Divide half of the cheese between 4 bread slices; top with the Brussels sprout mixture, and the remaining cheese and 4 bread slices, ending up with the buttered sides on the outside of each sandwich.

 

Reheat your skillet over medium heat.  Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side. 

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