Brussels sprouts, the quintessential winter veggie. One of my favorites.
Salami, I can’t remember a time when I did not love good salami.
Grilled cheese, comfort food you can hold in your hand.
Bring them all together, add a salad and it is a fairly quick, simple, tasty dinner. We added a carrot-peas salad, adding some pretty color to the plate.
This recipe is inspired by Food Network Kitchen’s Brussels Sprouts and Bacon Grilled Cheese. For this I used Fontina for the cheese, which was good, but the sandwich really called out for a sharp cheddar. So for the recipe below, I have converted the cheese to cheddar. I might even try a horseradish cheddar with this, somehow that thought makes me want to get up and make this all over again.
Brussels Sprout and Salami Grilled Cheese
2 – 3 oz beef salami
6 large or 8 medium brussels sprouts, thinly sliced
1 tsp olive oil
1/2 tsp grated lemon zest
Kosher salt and freshly ground black pepper
4 ounces sharp cheddar, sliced
4 slices country white bread
1 Tbsp unsalted butter
In a large cast iron skillet over medium heat, cook the salami until lightly browned and crisped, about 5 -7 minutes, turning once. Transfer to paper towels.
Increase the heat under the pan to medium high, and add the olive oil if needed. Cook the Brussels sprouts, stirring, until slightly softened and browned, about 3 – 5 minutes.
Transfer to a bowl and toss with the salami, lemon zest and salt and pepper to taste.
Divide half the cheese between 2 bread slices.
Top with the Brussels sprout- salami mixture.
Top with the rest of the cheese.
Top the two sandwiches with the other 2 slices of bread.
Melt the butter in the skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side.
Plate, slice and enjoy!