Brussels sprouts seem to be the “it” vegetable, and for good reason. Gone are the days of mushy, bland, boiled Brussels, and in are the delicious, caramelized versions that your mom certainly didn’t make. And as much as I love just tossing them in olive oil, salt and pepper, and then baking, it’s nice to come across a recipe that takes them to whole different level. Such is the case with the Balsamic Brussels Sprouts Grilled Cheese on How Sweet It Is. I knew as soon as I saw the pictures that I had to try to make a vegan version, which wasn’t that difficult to do.
For my version, I used a regular French-style baguette, which worked out great, but the next time I make it (and there will be a next time because the sandwiches were so delicious!), I do want to use a multigrain bread as in the original recipe. Because I did use a baguette, I put the slices until the broiler as open-faced sandwiches to help melt the cheese. For the cheese, I used Daiya Mozzarella Shreds because I happened to have some on hand, but there is a Havarti-style wedge that would work as well.
The balsamic reduction really makes the sandwich, adding a nice sweet and tangy touch to the Brussels. (And if you have any extra left over, it’s wonderful drizzled over strawberries or a seasonal fruit.)
Balsamic Brussels Sprouts Grilled Cheese
1/2 pound brussels sprouts, stems removed and chopped or shredded
1 tablespoons olive oil
1 garlic clove, minced
pinch of salt and pepper
1/2 cup balsamic vinegar
4 oz. Daiya Mozzarella Shreds
1 French baguette, sliced into four equal parts and sliced long
To make the balsamic reduction, add 1/2 cup of balsamic vinegar to a small saucepan. Cook over medium-high heat, whisking constantly. The fumes from this will be pretty strong, so you might want to open a window or turn on a fan, and, whatever you do, don’t stand directly over it. After about 8 to 10 minutes of whisking, the vinegar should have reduced to about half the amount and should coat the back of spoon. Set aside.
Heat a large skillet oven medium heat and add olive oil. Toss in the shredded Brussels sprouts, garlic, and salt and pepper. Cook down for about 5 minutes or until golden and wilted. Set aside.
Turn on the broiler. Place your baguette slices on a baking sheet or a cast iron skillet, sliced sides up. Top with the Brussels sprouts and drizzle with the vinegar reduction.
Top with the Daiya shreds and place under the broiler for 2 to 3 minutes and check constantly to make sure it doesn’t burn. Press the slices together to form a sandwiches. It’s a bit messy, but so, so good.