Brus­sels Sprouts Grilled Cheese with Baby Kale Salad

Rachael Ray Every Day - - Dinner, Done! -


4 tbsp. olive oil, plus more for brush­ing 3/4 lb. Brus­sels sprouts, very thinly sliced 1 shal­lot, finely chopped 8 slices whole- grain

bread 1/2 cup grated Parme­san 2 tbsp. plus 1/2 tsp.

Di­jon mus­tard 2 cups (8 oz.) grated

fontina 1 tbsp. ap­ple cider

vine­gar 4 cups baby kale 1 ap­ple, cored and

cut into match­sticks 1/2 cup toasted

sliv­ered al­monds

In a large non­stick skil­let, heat 1 tbsp. oil over medium. Add the Brus­sels sprouts and shal­lot; sea­son with salt and pep­per. Cook, stir­ring oc­ca­sion­ally, un­til ten­der, about 8 min­utes. Trans­fer to a bowl. Wipe out the skil­let.

Brush 1 side of each slice of bread with oil. Sprin­kle with the Parme­san, press­ing gen­tly so the cheese ad­heres to the bread. Turn the slices over and spread with 2 tbsp. Di­jon. Layer 4 slices with half the fontina, the Brus­sels sprouts and shal­lot, and the re­main­ing fontina. Top with the re­main­ing slices of bread, cheese- side up. In the same skil­let, heat 1 tbsp. oil over medium. Cook the sand­wiches un­til toasted, 3 to 4 min­utes per side.

In a large bowl, whisk the re­main­ing 2 tbsp. olive oil, the vine­gar, and the re­main­ing 1/2 tsp. Di­jon; sea­son the dressing. Add the kale, ap­ple, and al­monds; sea­son. Toss un­til coated. Serve the salad with the sand­wiches.

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