Recipe: utterly delicious comfort food, this pan-toasted sandwich with Brussels sprouts and caramelized onion

In our family, it’s still quite a puzzle figuring out when the Brussels sprouts hater is out of the house, so we can spend an evening indulging undisturbed in a whole baking sheet full of beautifully charred oven-roasted Brussels sprouts. And when we saw this sandwich, which is really just an amazing pan-toasted sandwich with Brussels sprouts, we knew: we’re making this!

By the way, when the Brussels sprouts hater is home, we do eat Brussels sprouts too, and simply put up with the wrinkled nose and disgust. But who knows, this toasted sandwich might just be the thing that wins her over, in our home, with those incredibly delicious hot strings of melted cheese…

Comfort food just the way you want it

What makes it completely decadent besides the cheese is the addition of caramelized onion. You know, you shouldn’t be in a hurry when properly caramelizing onions. And the sweet, syrupy quality of those onions is a perfect complement to the slightly bitter Brussels sprouts. The fact that the cheese provides the perfect cohesion, especially if you use a delicious, slightly assertive Swiss cheese like Appenzeller, was also very well understood by the creators of this recipe from The Kitchn. I’m heading straight to the kitchen!

How to make a fantastic pan-toasted sandwich with Brussels sprouts and caramelized onion

• Bring half of the butter to room temperature—but you do have about forty minutes now.
• Halve the onions and cut them into thin half-rings.
• Melt the other half of the butter in a large cast-iron pan over medium heat.
• Add the sliced onion and, stirring occasionally, let it caramelize completely until soft, dark brown, and syrupy, for 25–40 minutes.
• Now prepare the Brussels sprouts. Clean them: remove the bottom, place them flat-side down, and slice them. (Or remove the bottoms and pop them into the slicing attachment of your food processor.)
• Grate the cheese.
• When the onions are done, add the sliced Brussels sprouts to the pan, followed by the Worcestershire sauce, 1/4 tsp salt, and a few turns of the pepper mill.
• Continue cooking gently until the Brussels sprouts are tender, about 7 minutes.
• If things start to burn a little, gradually add a tablespoon of water at a time.
• Spoon the onion and Brussels sprouts mixture into a large bowl and let it cool slightly.
• Meanwhile, wash the pan so you can use it again.
• Mix the cheese into the onions and Brussels sprouts; add a little more salt and pepper if desired.
• Place the pan back over medium heat.
• Spread one side of each slice of bread with the softened butter.
• Turn them over and spread the other side with mustard.
• Divide the Brussels sprouts and cheese mixture over the mustard side of 4 slices of bread and flatten slightly.
• Place the remaining slices of bread on top, buttered side facing out.
• Place 2 of the sandwiches in the now-hot pan and press them down slightly; cook for 4 to 5 minutes per side until both sides are golden brown.
• Remove from the pan and place on a cutting board; repeat with the remaining sandwiches.
• Cut in half and serve immediately: what a treat!

Source: The Kitchn

Also read:

• Recipe: traditional cheese fondue with Appenzeller®
• Sound familiar? Those cooking facts you have to look up every single time
• Toasted sandwich according to your zodiac sign: which one suits you?