This past weekend, we took a trip to a local apple orchard to go apple picking with some friends. I feel like I probably shouldn’t tell you this, but I don’t love fall. I wish I did. The cooler weather and earlier nights are reminders of winter creeping up and sweet summer slowly fading away. I’ve always said that I’d love fall if it led back into summer instead of winter! Wishful thinking. Regardless, apple picking is one of my favorite fall activities. And I do love pumpkin things. So, I can’t say I totally dislike fall.
Thanks to our day of apple picking, I currently have apples in my fridge, on my counter, and one constantly in my purse as a backup snack. So, get ready for all the apple recipes to come. In fact, I just remade my zucchini apple baked oatmeal and have several recipes in the queue – here’s to hoping I don’t get sick of apples anytime soon!
This recipes is the the coziest fall comfort sandwich. Perfect for lunch or dinner with a side salad or soup. I also love dipping it in an olive oil + balsamic mixture. All you need are some crusty rolls, an apple, brussels sprouts (plus a little EVOO and salt/pepper), and gouda and you’re 5-10 minutes from melt-y, cheesy, fall-y perfection.
- ½ pound brussels sprouts (or ~2 per sandwich), thinly sliced or shredded
- 1 tablespoon olive oil
- 8 ounces gouda
- 1 small apple, halved and thinly sliced
- 4 crusty rolls or baguette, halved length-wise
- salt and pepper, to taste
- Heat 1 tablespoon olive oil in a pan over medium heat. Add the brussels sprouts and saute for ~5 minutes, or until tender.
- Arrange the gouda, apple slices, and brussels sprouts on the rolls (I usually add another layer of gouda on top to "glue" it together).
- Cook the sandwiches in a panini press for 3-5 minutes, or until the bread is toasted and the cheese is melted.
Mona says
September 29, 2016 at 10:00 amI love this such a great combination!
Christine says
October 1, 2016 at 10:27 pmThanks 🙂