Ingredients

The following ingredients have 4 Servings
  • 6 slices Bread (I used Sara Lee 45 Calories and Delightful Healthy Multi-Grain Bread)
  • 1.5 cup Brussels Sprouts
  • 1/2 red onion
  • 1/2 cup Pickled Bell Peppers (Divide them into 2 portions)
  • 1/4 cup Spanish Olives (Optional)
  • 1 block Pepper Jack Cheese
  • 2 tsp Sea Salt (or to taste)
  • 1 tsp Black Pepper (Freshly Ground)
  • 1 tsp Cumin Powder (Optional)
  • 3 tsp Extra Virgin Olive Oil
  • Cooking Spray

Instruction

  • Cut the onions Julienne style
  • Chop the Brussels Sprouts into quarters
  • Heat a medium sized pan
  • Add the olive oil and let it heat at medium heat for about 30 seconds
  • Add the onions and allow to caramelize
  • Add the Brussels Sprouts and let them roast until slightly brown
  • Add 1 of the portions of Pickled Bell Peppers and saute the mixture for about 30 seconds more
  • Add the salt, pepper and cumin powder. Stir well
  • Remove the mixture from heat and transfer to a bowl
  • Shred the pepper jack cheese
  • Take the same pan and heat it at medium heat
  • First, add 2 slices of bread side by side. The pan should already have enough oil, but, use cooking spray if needed.
  • Start layering with the Brussels Sprouts Mixture
  • Top with the shredded cheese
  • Add the Pickled Bell Pepper as needed on each of the grilled cheeses
  • Using the cooking spray, spray two more slices of bread and place it on top
  • Place weights on the grilled cheese
  • After about 90 seconds, flip the grilled cheese and cook the other side. You can use the weights again, if you like