INGREDIENTS:
4 large slices country bread
approx. 3 -ounces sliced smoked salmon
approx. 4 ounces thinly sliced dill havarti cheese
1 1/2 cups thinly sliced raw brussel sprouts
2 Tbs olive oil
approx. 1 1/2 Tbs Dijon mus$#@! (optional)
approx. 4 - 6 Tbs unsalted butter, room temperature
PROCEDURE:
Thinly slice the brussel sprouts through the core. For two large sandwiches, you're looking for about 1 1/2 cups total.
Add a splash of olive oil to a large heavy bottomed nonstick pan on medium to medium high heat and saute the sliced brussel sprouts to soften up and brown up a little bit.
Add a little more olive oil if you need to and once they've softened up and are lightly browned, turn the heat off and let them cool down to room temperature.
Top half of the sliced bread with some of the sliced dill havarti cheese and top that with some thinly sliced smoked salmon, top that with the cooled cooked brussel sprouts and then place more sliced cheese over the top of the brussel sprouts.
Spread some optional Dijon mus$#@! over the remaining bread, place those on top of the sandwiches and gently press them down and then spread a little room temperature butter over the top of that.
Turn the heat to medium - medium high under the same pan, or another large, heavy bottomed nonstick pan, and add the sandwiches butter side down.
Spread more butter over the top and cook those until they're hot all the way through.....just like you would any other grilled cheese sandwich.
Slice to serve
4 large slices country bread
approx. 3 -ounces sliced smoked salmon
approx. 4 ounces thinly sliced dill havarti cheese
1 1/2 cups thinly sliced raw brussel sprouts
2 Tbs olive oil
approx. 1 1/2 Tbs Dijon mus$#@! (optional)
approx. 4 - 6 Tbs unsalted butter, room temperature
PROCEDURE:
Thinly slice the brussel sprouts through the core. For two large sandwiches, you're looking for about 1 1/2 cups total.
Add a splash of olive oil to a large heavy bottomed nonstick pan on medium to medium high heat and saute the sliced brussel sprouts to soften up and brown up a little bit.
Add a little more olive oil if you need to and once they've softened up and are lightly browned, turn the heat off and let them cool down to room temperature.
Top half of the sliced bread with some of the sliced dill havarti cheese and top that with some thinly sliced smoked salmon, top that with the cooled cooked brussel sprouts and then place more sliced cheese over the top of the brussel sprouts.
Spread some optional Dijon mus$#@! over the remaining bread, place those on top of the sandwiches and gently press them down and then spread a little room temperature butter over the top of that.
Turn the heat to medium - medium high under the same pan, or another large, heavy bottomed nonstick pan, and add the sandwiches butter side down.
Spread more butter over the top and cook those until they're hot all the way through.....just like you would any other grilled cheese sandwich.
Slice to serve
Grilled Cheese Sandwich with Smoked Salmon and Brussel Sprouts
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