Like most lactose-tolerant Americans, cheese is a pretty large staple in my diet. The discovery of the Costco cheese selection entailing far more than my standard Tillamook cheddar has done nothing but enable this addition, but I’m not sad about it. Gouda, specifically smoked Gouda, is one of my favorites and I purchase it nearly as often as I do medium cheddar. The smokiness is perfect with burgers and sandwiches and as a snack, and it never takes us long to go through the pretty heft block.
The Brussels mac & cheese from a few weeks ago combined three of my favorite things: Gouda, Brussels sprouts, and carbs. Although I decided not to do a grilled cheese series this year, I felt this combination would be perfect for celebrating National Grilled Cheese Day, which is this coming Friday.
Garlic Brussels sprouts and smokey Gouda are possibly my favorite combination to-date and the veggies adds a smidge of health to this delightful meal. Gooey Gouda and crispy bread are always a lovely textural juxtaposition and this sandwich is no exception. I opted to use a few of my favorite Olivelle products in my creation but if your kitchen is not stocked with 2/3 of their store the standard versions work just great.
A little paprika adds a nice punch to the flavors without overpowering anything, but you can adjust up or down as preferred. With all the rich insides I kept my bread neutral and used my favorite seeded bread from a local bakery, On the Rise Bread Co. This robust wheat bread complemented everything nicely without being too complicated, and I’d recommend a similarly neutral whole wheat bread for this particular sandwich. For the meat-centric folks, some chopped bacon would go well, although I found it to be plenty delicious in its inherently vegetarian state.
My loaf was fairly narrow so you may need to adjust the sprouts and cheese accordingly if your slices are larger. In my opinion extra sautéed Brussels sprouts are not a problem so just add an extra to your pan and you’ll have a small appetizer of the leftovers that don’t fit.
If you’re cooking for a crowd, you can roast the Brussels in the oven and then cook the sandwiches in a bigger pan or griddle to get more done at once. With just one sandwich I didn’t want to turn on the oven but for a family it’s probably worth it to streamline the process.
Celebrate National Grilled Cheese Day this Friday with a fancy sandwich and take a classic up a notch. Brussels or Gouda not your thing? Check out some of my other options like Beet & Feta or Huckle-bacon Brie!
Gouda & Brussels Grilled Cheese
Makes one sandwich
1 Tbsp (Caramelized Garlic) olive oil, divided
3-4 Brussels sprouts, trimmed and quartered
1 clove garlic, minced
1/2 Tbsp minced red or yellow onion
1/4 tsp smoked paprika, to taste
pinch of (Hickory Smoked) sea salt, to taste
2 slices neutral wheat bread (I used On the Rise Seeded)
1/3 cup shredded smoked Gouda, to taste
- Add 2 tsp oil to medium pan over medium-high heat. When the oil is shimmering, add the Brussels, garlic, onion, salt, and paprika.
- Sauté until Brussels are cooked through and lightly browned. Remove to a plate and set aside.
- Reduce to medium-low and heat remaining oil.
- Top one slice of bread with 1/3 of the cheese, sprouts, and another 1/3 of the cheese. Top the other bread slice with the remaining cheese.
- Transfer both slices open-face style to the pan. Cover with a lid and cook until bread is lightly browned.
- Flip the cheese bread atop top sprouts and cook an addition 30-60 seconds on each side to allow the filling to stick together.
- Serve immediately, optionally topped with an additional sprinkle of paprika.