In true Queensland style, yesterday was literally like someone flicked the ‘season switch’ and it was bright and sunny and warm. Good bye winter, hello Spring! While half of me is excited, open toed shoes, long weekends up the coast and cold seafood. The other half is not. Bikini body nowhere near ready, dreading the long, hot, sleepless nights and goodbye to any reasonable excuse comfort food. Sad.
So while I take the next couple of weeks to drown my final Gumbo in Tabasco, slow cook my last lamb shank and whaz my last soup, I would urge you to do the same.
And don’t forget the grilled cheese!
- 1 large onion, finely sliced
- 1 tsp brown sugar
- 8 brussels sprouts, halved lengthways then finely shredded
- 2 tbs chicken stock (liquid)
- 4 slices of sourdough or ciabatta
- ½ cup of grated tasty cheese
- 8-10 slices of strong vintage cheddar
- 4 tbs soft, salted butter
- Olive oil
- First get your onions cooked down. Place a couple of tablespoons of olive oil in a fry pan over medium-low heat. Add onions, season with lots of salt and a little pepper. Cook, stirring frequently for about 15 minutes. The onions should slowly darken and start to breakdown. Add sugar and cook for a further 5 minutes. Set aside to cool slightly.
- To a heavy bottom fry pan add a tablespoon of butter, and a tablespoon of olive oil over medium heat. Add shredded sprouts and sauté for a couple of minutes until they start to soften. Increase the heat and let the sprouts darken and brown. Stir and then let it go for another minute or so. Until about a ¼ of the sprouts are golden and caramelised. Set aside.
- Grab your two pieces of bread, top one with the caramelised onions, and the other with the brussels sprouts, be generous. Cover the brussels sprouts with the grated and sliced cheese, place the onion topped piece, onion side down, on top to close the sandwich. Butter both outer sides of the sandwich.
- place the sandwich on a preheated griddle pan over medium heat. Place the griddle lid on and press down, if you do not have a lid use a saucepan that covered the sandwich and add a weight such as a mortar and pestle. Cook on that side until golden brown, about 2 or 3 minutes, and then flip. Cook for a further 2 minutes or until golden brown and the cheese inside is warm and melted.
- Remove from pan and eat immediately! So good. Perfect with soup.