Are you one of those families that always have leftovers from Christmas Day? I’ll admit that I never have anything leftover after Christmas Day, unless I intentionally cook too much, so that I do have leftovers for which ever reason. But there are some people who have a lot of their dinner leftover. In our family, it’s usually the roast and stuffing and they always get put into a sandwich for a snack in the evening; with a healthy dose of apple sauce, because leftover sandwiches are a thing and a tradition here at The Hungry Welsh Girl, household. But have you ever had a Brussel Sprout grilled cheese?
Yes. You heard right. A Brussel Sprout grilled cheese sandwich. As a vegetarian I would eat Brussel Sprout grilled cheese sandwiches all the time. They were my best creation. I would often get strange looks when assembling the Brussel Sprouts into the sandwich and layering it with cheese, but I didn’t care. This sandwich was worth the weird looks – because it is bomb.
- 120g Brussel Sprouts
- 65g Red Onion
- 35g Sundried Tomatoes
- 1 Garlic Clove
- 1 Tsp Sage
- 1 Tsp Thyme
- 1/2 Tsp Rosemary
- 1/4 Tsp Nutmeg
- 65g Cranberry Sauce
- Leftover Roast Seitan
- 25g Smoked Soya Cheese
- 25g Plain Vegan Cheese
- 10g Margarine or Coconut Oil
- 1/2 Tsp Salt
Slice the Brussel sprouts and toss them into a heated pan with the margarine. Leave the sprouts cook for about three minutes before adding the sliced sundried tomatoes and red onion. Cook for a further three minutes and throw in the herbs, spices and salt.
When everything has cooked and the onions have softened, you can start layering your sandwich.
Start by spreading the cranberry sauce liberally on the slices of bread, then add some cheese, the Brussel Sprout mixture, the leftover seitan, more cheese and eventually close the sandwich with the second slice of bread.
Put the sandwich back into the pan and toast each side until golden.
And that’s it. The sweetness from the cranberry sauce gives the sandwich that perfect sweet and salty flavour.
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© The Hungry Welsh Girl 2016
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