My last week of break has finally arrived. It’s been a wonderful holiday filled with family and friends and cooking and baking and reading and relaxing. It’s hard to believe I will be starting my second semester of grad school a week from today! I’m looking forward to starting a couple of my classes and getting back into the swing of things with school and work, but I’m not sure if I’m quite ready for the studying to begin all over again!
Two things are getting me through the daunting prospect of second semester grad school, which in my program is notoriously the hardest semester: 1. The fact that my friends and I have vowed to do a better job achieving the whole school/life balance thing and 2. Balsamic Brussels Sprouts Grilled Cheese sandwiches.
Seriously, these sandwiches will get you through anything.
They are a fabulously comforting, ooey gooey grilled cheese sandwich. Nothing better!
Balsamic Brussels Sprouts Grilled Cheese
Makes 2 sandwiches
Adapted from How Sweet It Is
7 grain fresh baked bread, 4 slices
8 brussels sprouts, shredded
1 cup frozen kale
1 tbsp sun-dried tomatos, diced
2 tbsp olive oil
2 garlic cloves, minced
A dash of sea salt
To make these grilled cheese sandwiches, start by heating the olive oil and garlic in a saucepan on medium heat. Once the olive oil is heated, sauté the brussels sprouts, kale, sun-dried tomatoes and salt for about 6 minutes, stirring occasionally. Once the kale is wilted and the brussels sprouts are golden, remove from heat.
Then, simply prep the sandwiches by placing a few slices of havarti cheese on two of the slices of bread. Scoop half of the brussels sprouts mixture over each slice of bread with the havarti, and then drizzle balsamic vinegar over top. Place the leftover slices of bread on top of the sandwiches, and cook in the same skillet used for the veggies for about 2-3 minutes a side on medium-low heat. They’ll be done when the cheese has melted and the bread is golden and crispy. Enjoy!
Mangos are delightful,