Brussels Sprout Hummus Grilled Cheese Sandwich Food

BRUSSELS SPROUT & HUMMUS GRILLED CHEESE SANDWICH

Steps:

• Heat the oil over medium heat and add the brussels sprouts. Saute until tender, about 3 - 4 minutes.
• While the brussels sprouts are cooling, add the chickpeas to a large bowl along with 1/3 cup of Garlic Herb Sabra Spreads (or hummus of choice). Mash this mixture with a fork until most of the chickpeas are broken down, but some large chunks remain. Add salt, pepper and garlic powder and mix to combine.
• Add the brussels sprouts into the chickpea salad and mix again until combined.
• Spread 2 teaspoon of coconut oil onto the outer sides of the bread. Place bread coconut oil side down and build the sandwiches. Place 1 - 2 tablespoons of the Sabra Spread onto each slice of bread and smooth with a knife. Top on side with a large scoop of chickpea-brussels mixture and flatten it down with a fork. Top with sliced apple, vegan cheese and the other slice of bread.
• Cook sandwiches over medium-low heat until golden brown and crispy, about 2 - 3 minutes. Flip and cook again until crispy.
• Slice sandwiches in half and enjoy!

BRUSSELS SPROUT AND BACON GRILLED CHEESE

Steps:

• Cook the bacon in a large cast-iron skillet over medium heat until slightly crisp, 5 to 7 minutes. Transfer to paper towels to drain. Pour out all but 1 tablespoon drippings from the pan. Increase the heat to medium high, add the Brussels sprouts and cook, stirring, until slightly wilted, about 3 minutes. Transfer to a bowl and toss with the bacon, lemon zest, and pepper to taste. Wipe out the skillet.
• Divide half of the cheese between 2 bread slices; top with the Brussels sprout mixture, and the remaining cheese and 2 bread slices. Melt the butter in the skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.