I love this fall version of a grilled cheese with a side salad or soup for lunch or dinner. It's great dipped in balsamic too!
Author: thyme & toast
Serves: 4
Ingredients
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
Instructions
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.
Notes
While trying to make this panini, I realized that I must have somehow lost my panini press in our last move. I ended up using a grill pan with a small, heavy pot on top to press it - so have no fear! There are still ways to make it even if you don't have a panini press!
Recipe by thyme & toast at https://thymeandtoast.com/apple-and-brussels-grilled-cheese/