There are those restaurants where I know what I am going to order before I get to the door. I might pretend I am going to "try something new" but that fools no one. Some things are just too good to be changed.
That's how I feel about brussels sprouts and bacon. It is one of those combinations that needs to be left alone. It is what it should be.
So, imagine how I felt a few weeks ago when I saw this pizza. GAH! All I wanted was brussels sprouts and bacon. All I needed was to see these sandwiches in my new Food Network magazine and I was sold.
This recipe is pleasantly simple, which has been perfect for my no fuss mood. The addition of lemon zest to the brussels sprouts puts this sandwich over the top. Its bright, peppery, and just plain awesome. It is also quite filling. One of these and a nice cold beer = bliss.
Prep Time: 5 minutes
Cook Time: 40 minutes
Makes: 4 sandwiches
Inspired by Food Network Magazine: March 2013
- 6 slices of thick cut bacon, chopped into pieces
- 15 brussels sprouts, sliced thin
- 1 tsp lemon zest
- 1/2 tsp freshly ground black pepper
- 12 ounces white cheddar, grated
- 8 slices bread (I used a roasted garlic loaf)
- unsalted butter
Cook the bacon in a large skillet until crispy (or however you like it). Once cooked, remove and set on paper towels to drain. Drain some of the bacon grease leaving 1 - 2 tbsp of grease (I didn't have to drain anything). Add the sliced brussels sprouts and cook until slightly wilted. Remove and place in a small bowl with the lemon zest and black pepper. Combine. Wipe your skillet clean.
Assemble the sandwiches by layering equal amounts of bread, cheese, brussles sprouts, bacon, cheese, and bread again. Melt 1 tbsp of butter in the skillet. As soon as it is melted, place the sandwich in the skillet until cheese is melted and the bread is golden. Flip the sandwich and cook until golden. Cut in half and serve immediately.