“Now that winter has arrived a cold sandwich for lunch just won’t cut it.”
*Using thinly sliced beef bacon works best. Thicker bacon tend to be chewy and doesn’t get as crispy.
4 slices beef bacon
1 ½ cups shredded brussel sprouts
1 clove garlic minced
1 small red onion sliced 1/8 inch thick
3-4 slices gruyere cheese
1 teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon balsamic vinegar
4 tablespoons butter
2 slices rye bread
Preheat oven to 400˚F. Place beef bacon on baking sheet and cook until golden brown about 15-20 minutes. Transfer to plate lined with paper towel to absorb grease.
In a medium skillet melt 2 tablespoons of butter over medium low heat until it starts to foam. Add onions and cook for 10 minutes stirring occasionally. Keep heat low to prevent onions from burning. When onions have softened add brown sugar and balsamic vinegar. Continue to cook over low heat until caramelized about 15 minutes. Remove from heat and set aside.
While onions are caramelizing heat olive oil over medium high heat in a skillet add brussel sprouts, garlic and sauté until brussel sprout have softened. Add salt and pepper to taste set aside.
In a large non-stick skillet melt one tablespoon of butter. Add slices of bread and cook on one side until lightly browned. Remove from skillet and place on cutting board cooked side up. Spoon brussel sprouts evenly over one slice. Top with beef bacon, caramelized onions and gruyere in that order. Melt remaining butter in skillet over medium heat. Carefully place sandwich in skillet and cook until cheese has melted and bread is golden brown on both sides. Serve immediately. Enjoy!