Brussels Sprouts Sandwiches

So, I tried something new today that I intend to delve further into. Hold on to your hats, friends, because it's a little crazy. Brussels Sprouts are delicious (for those of you who disagree, it's likely that you've just never experienced a brussels sprout in its full glory) and it seems natural to put delicious things in sandwiches, so I am attempting to develop several brussels sprouts sandwiches to enjoy.

Here's my first attempt, which I call the Basic Open-Face Brussels Sprout Sandwich:

For two:
- 1/2 pound brussels sprouts, end cut off and sliced thinly (1/4 inch or thinner). They'll fall apart a little, but it's ok. Just keep the droppings.
- 1 T olive oil
- salt, pepper to taste
- 1 t balsamic vinegar
- hefty bread, sliced thickly. I'd definitely do a hearty whole wheat, but for those who like it, really I think rye or even pumpernickel would be best
- grated swiss or gruyere cheese

After the brussels sprouts (bs from here on out...laugh away, but it's too long to type) have been cut up, heat a (preferably) cast iron pan to hot, with the oil. Toss all the bs in (should sizzle) and sprinkle generously with salt and pepper and the balsamic vinegar. Shake repeatedly, but things will caramelize and burn a little. It's part of the deliciousness. This part should take about 5 minutes.

As you're cooking the bs, turn on the broiler and also ready a cookie sheet with aluminum foil, shiny side up. Put the cookie sheet in the oven to let it get hot. When the bs are done, remove from heat, and open the oven (be careful at this juncture not to burn yourself). Put the bread slices on the cookie sheet (you can brush the bottom with a little olive oil, should you prefer) and then arrange half the bs on each slice of bread. Sprinkle generously with the cheese and then allow to broil for 5 minutes or so, until the cheese is all bubbly.

Then eat it with some apples. At least, that's what I did. Look at the pics! It was so tasty, I couldn't help but try it before I took them :)

Chris