Brussel Sprout and Gouda Grilled Cheese with Balsamic Syrup

I don't normally feel like recipes for salads or sandwiches are necessary. That is unless they have some creative element I hadn't considered before - a special condiment, bread choice, or anything else to hook me. I love brussel sprouts, and when I saw one of my favorite food blogs put up this recipe for a grilled cheese with brussels, I knew it was next up on my to-do list.

Why didn't I think of this before?

This sandwich combines some of my favorite elements: butter, gouda, shaved brussel sprouts and balsamic vinegar. It's also a classic example of me justifying grilled cheese as a healthy food choice with the addition of some veggies.

I may or may not have made this twice this week already. Just don't forget my new favorite chip (and that's saying something), Cape Cod Waffle Cut Chips.

Brussel Sprout and Gouda Grilled Cheese with Balsamic Syrup

Makes 4 sandwiches

Ingredients:

1/2 pound brussels sprouts, stems removed and chopped or shredded

2 tablespoons olive oil

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup balsamic vinegar

12 ounces of gouda cheese, sliced or shredded

8 slices whole grain bread

softened butter for spreading

Directions:

Heat a large skillet oven medium heat and add olive oil. Toss in shredded brussel sprouts and garlic with salt and pepper, tossing to coat. Cook until wilted and golden, stirring occasionally, about 5-6 minutes. Remove sprouts from the skillet and place them in a bowl.

Add vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat.

Heat the same skillet over medium-low heat. Butter the outsides of every bread slice, then layer the sandwiches with cheese, the brussel sprouts, a drizzle of balsamic glaze and more cheese. Top off with a slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

[Recipe adapted from How Sweet It Is]