Grilled cheese with Brussels sprouts and apple

Grilled Cheese with Harvarti, Brussels Sprouts and Apple
Serves 2

1 teaspoon olive oil

1 tablespoon chopped shallot

2 cups (6 ounces) thinly shredded Brussels sprouts

1/4 teaspoon salt

Freshly ground black pepper

Olive oil spray or butter

4 slices whole wheat Tuscan bread (we used a rye and pumpernickel swirl)

4 ounces light Havarti cheese, shredded

2 Granny Smith apples, halved and cut into 1/8-inch-thick slices

Heat skillet over medium heat. Add oil and shallot and cook, stirring, until soft, about 1 minute. Add the Brussels sprouts, salt and pepper to taste, and increase the heat to medium-high. Cook, stirring, until the sprouts are crisp and slightly browned on the edges, about 5 minutes. Remove the pan from heat.

Heat large nonstick skillet over medium-low heat. Spray one side of each slice of bread with olive oil and place two slices, oiled side down, into the skillet. Top each piece of bread with 1 ounce of the cheese. Divide Brussels sprouts between the bread slices, then add a layer of apple slices and remaining cheese. Top with the remaining bread, oiled side up, and cook until the bottom piece of bread is golden, about 4 to 5 minutes.

Use spatula to carefully flip sandwiches. Cook until the second slices of bread are golden brown, 3 to 4 minutes. Serve immediately.

Photo & recipe credit: Skinnytaste Fast and Slow cookbook