My latest food obsession is for Brussels sprouts. I also am really digging kale lately. Since it’s a weeknight, I decided to go for a quick meal that’s delicious and healthy, so I made a Brussels sprouts Panini with a side of kale chips.
Brussels Sprouts with Caramelized Onion and Fontina Cheese Panini
- 4 slices country bread
- 1 lb Brussels sprouts, sliced thinly
- 1 medium red onion, sliced thinly
- Olive oil
- 4 slices fontina cheese
- Olive oil
- Salt to taste
In a skillet, heat one tablespoon olive oil over medium heat. Add the onions, season with a pinch of salt, and cook until caramelized, about fifteen minutes. Set aside. Still over medium heat, add another tablespoon of olive oil to pan and add the Brussels sprouts and a pinch of salt. Cook the Brussels sprouts until slightly charred, about ten minutes.
Heat Panini grill to high. Layer the Brussels sprouts, caramelized onion, and a slice of fontina cheese between two slices of country bread. Place the Panini in the grill and cook until the cheese is melted and there are grill marks on the bread, about five minutes. Serve immediately.
For the kale chips, just tear a bunch of kale to bite sizes. Drizzle with olive oil and salt to taste. Lay on a parchment paper lined baking sheet and place in preheated oven at 350 degrees for ten minutes.