Today at work I decided to take a little break and run around the internet for a while. Looking at various food pictures from around the world is always a lot of fun, but today I found more than entertainment: I found inspiration. Brussels sprouts, apples, and cheese. An interesting combination, but nothing too far out there. I wanted to make myself a vegan version of this for supper. Of course, with sandwich must come soup.
I wanted to change a few of the attributes of the sandwich. I’ve never been a fan of sweet apples, so I will only use granny smith. Honey is obviously out, but maple syrup is better anyway. Daiya will substitute well for the cheese, though I feel like I want a stronger flavor than even Daiya can provide. Some kind of pungent homemade cheese would probably be ideal, but oh well.
Brussels and Apple Grilled Cheese
For two sandwiches
1 tablespoon maple syrup
1 tablespoon lemon juice
1/2 tablespoon olive oil
1 tsp red pepper flakes
1 1/2 cups Brussels sprouts, sliced über-thin
1/8 cup red onion, also sliced über-thin
1/2 cup granny smith apple, again, über-thin
4 slices of bread (I used sourdough, because it is the best of the breads)
Margarine for the bread
As much Daiya (or other, most-likely-sub-par vegan cheese) as you like
1. Mix the olive oil, syrup, lemon juice, and red pepper flakes together in a bowl. Toss the Brussels, apple, and onion in the sauce.
2. Heat up a frying pan and toss in the veggies for a minute or two to brown/shrink. Remove them from the pan and set aside.
3. Assemble your sandwiches using the buttered bread, cheese, and some of the veggie mix. Fry in the pan (no need to wash in between) until golden and gooey.
The sandwich definitely turned into one of the better grilled cheeses that I have made. The sweet sauce combined with the slightly bitter Brussels and tart apples were a great combination. The soup that I decided to make was a delicious blend of roasted broccoli, potato, and zucchini, but you will have to wait until later for that recipe See you next time!