Shhhh! Don’t tell Gray that I ate Brussels sprouts without him. Crazy statement, huh? No crazier than this one — “Gray stop eating your Brussels sprouts and eat your steak.” Yeah. I really said those words to my 8 year-old son. He is a freak when it comes to these things. In fact, when I put them in the grocery cart, he gets more excited than he would over a box of Lucky Charms.
But you say — “I don’t like Brussels sprouts.” Well you’ve never had them at my house. That’s all I’m going to say on that topic.
When I stumbled across a grilled cheese in the Food Network Magazine using these bad boys plus bacon, I knew I had a winner. While this recipe is based on the one that appeared in their magazine — theirs called for sautéing the sprouts in bacon fat, using port-salut cheese, and lemon zest — I have made a version that is simply delicious. Here’s what you need:
Brussels Sprouts, Bacon, Gruyere Cheese, Fontina Cheese, Bread, Butter, Salt
Here’s how you make one:
Thinly slice 3 or 4 Brussels sprouts, sauté in a pan sprayed with non-stick spray for roughly 5-7 minutes until they soften and start to brown. Be sure to season with salt.
Crumble 3 slices of crisply cooked bacon
Grate your cheeses (the amount you use depends on how cheesy your like your sandwiches)
Assemble your sandwich by buttering one slice of bread and placing it butter side down in a non-stick pan. Sprinkle on the cheese, the bacon, and the cooked sprouts. Top with another piece of buttered bread, buttered side out.
Grill until golden brown.
Then devour it. Now after you eat every single bite and lick your plate, tell me that you still don’t like Brussels sprouts.