Are you guys all getting back into the swing of things? Going back to work this week has been surprisingly painless for me, even with a gross head cold and the formidable temperatures we’ve been having in Boston (I’m just glad I don’t live in the Midwest). I was a little bit worried that since I worked a few days over the holidays, I wouldn’t feel re-energized headed into this month, but for the most part I really do. It’s refreshing, and I’m wishing all of you the same clear headspace.
Whether you’re back at work feeling invigorated or are still recovering from the holiday whirlwind, I’m guessing you might be getting to that point in January where you start craving things that aren’t salad or green smoothies. Things like cheese. Specifically, cheese stuffed between two slices of hearty pumpernickel bread along with thin slices of spicy chorizo and sauteed shredded brussels sprouts, then grilled to perfection. Just a guess. Of course, I’m not saying that you should totally give up on your resolutions just yet – really, stick with them! – but just remember that it’s OK to have something a little bit indulgent here or there. Especially when it’s less than 0° outside.
It might not look like much, but I assure you, it’s as tasty as it gets.
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Brussels Sprout and Chorizo Grilled Cheese
A Katie at the Kitchen Door original recipe. Serves 2.
- 15 large brussels sprouts
- 2 TBS butter, divided
- 2 cloves garlic, peeled and sliced
- sea salt and pepper
- 1/4 tsp sweet paprika
- 1/3 lb. fresh chorizo (soft/uncured style)
- 4 slices bread, preferably rye or pumpernickel
- 1 TBS mustard
- 1 TBS mayonnaise or creme fraiche
- 2 oz. manchego cheese, shredded or thinly sliced
- 2 oz. mahon cheese, shredded or thinly sliced
- Trim the brussels sprouts by slicing off the root end and pulling off the outside leaves. Thinly slice the brussels sprouts.
- Heat 1 TBS of the butter in a large saute pan over medium heat. Add the sliced garlic and the sliced brussels sprouts, then season with the sea salt, pepper, and sweet paprika. Saute, stirring frequently, until the brussels sprouts are soft and begining to caramelize on the outside, about 6-8 minutes. Scrape the brussels sprouts into a bowl and set aside.
- Return the pan to the heat. Crumble the chorizo into the frying pan and flatten the pieces with the back of a spoon. Cook the sausage until thoroughly cooked through, flipping once or twice.
- To assemble the sandwiches, spread the inside of two pieces with the mustard, and the inside of the other two pieces with the mayonnaise. Sprinkle or layer the cheeses on top of the side of the bread with the mayonnaise, then top with the cooked chorizo, followed by several spoonfuls of the brussels sprouts. Top with the mustard-coated bread. Melt half of the remaining 1 TBS of butter in the saute pan, and spread the other half on the top of the sandwich. Place the sandwiches, cheese side on the bottom, into the melted butter. Cook the sandwiches until cheese is melty and bread is golden brown on both sides, about 5 minutes per side. Serve immediately.