Brussels Sprout Grilled Cheese

Name: Brussels Sprout Grilled Cheese
Prep time: 12 min
Cook time: 22 min
Total time: 36 min
Yield: 2 sandwiches
Cuisine: American
Ingredients: 5 1/3 ounces Brussels sprouts, trimmed and sliced crosswise about 1/8 inch thick (150 g trimmed; about 2 loosely packed cups); 2 teaspoons olive oil (10 ml); 1 tablespoon water (15 ml); 1 small garlic clove, finely minced; 1/8 teaspoon fine salt; 1/8 teaspoon ground black pepper; 1/4 teaspoon finely grated lemon zest; 4 slices sourdough bread, about 1/2 inch thick and 4–5 inches across; 2 tablespoons unsalted butter, softened (28 g); 2 teaspoons Dijon mustard (10 ml); 2 1/2 ounces young smoked Gouda, rind removed and coarsely grated (70 g); 1 1/2 ounces low-moisture mozzarella, coarsely grated (42 g)

Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-11-09Updated 2026-11-09

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Brussels sprout grilled cheese with browned shaved sprouts, smoked Gouda, mozzarella and Dijon on crisp sourdough. Make two skillet sandwiches with 32 minutes of active work.

Brussels sprout grilled cheese with browned shaved sprouts and melted smoked Gouda on golden sourdough.

Brussels sprout grilled cheese is a crisp skillet sandwich filled with browned, thinly sliced sprouts and melted cheese, giving everyday vegetables a rich, savory lunch treatment. This version pairs smoked Gouda with low-moisture mozzarella, a thin layer of Dijon and a little lemon zest. The sprouts cook before they go inside the bread, so the filling is tender and the crust stays crisp. A brief covered-pan finish helps the cheese melt without scorching the sourdough. Prep: 12 minutes · Cook: 22 minutes · Rest: 2 minutes Total: about 36 minutes · Active work: about 32 minutes Servings and yield: 2 sandwiches Timing assumes both sandwiches fit in the skillet together.

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How to make Brussels Sprout Grilled Cheese

Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.

Prep
12 minCook
22 minRest
2 minTotal
36 minYield
2 sandwiches

Equipment

12-inch skillet with lid
Cutting board
Chef’s knife
Box grater
Measuring spoons
Wide spatula
Plate

Ingredients

•5 1/3 ounces Brussels sprouts, trimmed and sliced crosswise about 1/8 inch thick (150 g trimmed; about 2 loosely packed cups)
•2 teaspoons olive oil (10 ml)
•1 tablespoon water (15 ml)
•1 small garlic clove, finely minced
•1/8 teaspoon fine salt
•1/8 teaspoon ground black pepper
•1/4 teaspoon finely grated lemon zest
•4 slices sourdough bread, about 1/2 inch thick and 4–5 inches across
•2 tablespoons unsalted butter, softened (28 g)
•2 teaspoons Dijon mustard (10 ml)
•2 1/2 ounces young smoked Gouda, rind removed and coarsely grated (70 g)
•1 1/2 ounces low-moisture mozzarella, coarsely grated (42 g)

Instructions

1
Brown the sprouts
Heat the olive oil in a 12-inch skillet over medium heat. Add the sliced sprouts, salt and pepper and spread into a loose layer. Cook for 5–6 minutes, turning every minute or two, until softened with golden-brown edges. Add the water, cover for 1 minute, then uncover and stir until the pan is dry, about 1 minute. Add the garlic and cook for 30 seconds. Check that the thickest slices are tender; cook a little longer if needed. Remove from the heat, stir in the lemon zest and transfer to a plate. Let the skillet cool briefly while you assemble.
2
Layer the sandwiches
Spread the softened butter evenly over one side of each bread slice. Set two slices buttered side down and spread each upward face with 1 teaspoon Dijon. Divide the Gouda between these two slices. Add half the cooked sprouts to each in an even layer, leaving a small border, then divide the mozzarella over the sprouts. Close with the remaining bread, buttered sides facing out. Carefully wipe any loose browned vegetable bits from the cooled skillet.
3
Grill and rest
Return the skillet to medium-low heat and add both sandwiches, leaving space between them. Cook for 4–5 minutes per side, flipping carefully with a wide spatula, until both sides are golden and the cheese is melted through. Cover for the first 1–2 minutes after flipping if the center needs help melting, then uncover to finish crisping. Lower the heat if the bread browns too quickly. Transfer to a board, rest for 2 minutes, then cut and serve. Cook in batches if your bread slices will not fit without touching.

Tips

→Cut across each sprout with a sharp knife on a stable board. Keep slices close to 1/8 inch so the small cores cook with the leaves.
→Let the sprouts sit briefly between turns. Constant stirring limits browning, but leaving them untouched too long can burn the thin leaves.
→Cook off all visible water before building the sandwiches. The filling should glisten lightly rather than leave a puddle on its plate.
→Spread the sprouts in a thin, even layer and keep them away from the very edge. A tall mound makes the sandwich harder to flip.
→If your skillet holds heat strongly, give it a minute or two off the burner before starting the bread over medium-low.
→Rest briefly before cutting so the cheese holds the vegetables in place.

Variation

Regular young Gouda can replace smoked Gouda for a milder sandwich. Monterey Jack can replace the mozzarella by weight. Whole-wheat sandwich bread works if the slices are sturdy and about 1/2 inch thick. Prepared shaved Brussels sprouts are a useful shortcut; remove any unusually thick stem pieces before cooking. If you omit the Dijon, the sandwich will taste milder; keep the lemon zest for balance. These changes may affect browning and melting, so use the visual and texture cues in the steps.

Questions and answers

What cheese goes well with Brussels sprouts in grilled cheese?

Young smoked Gouda gives this sandwich a savory, smoky flavor, while low-moisture mozzarella helps it melt together. Regular Gouda or Monterey Jack are milder alternatives.

Do you cook Brussels sprouts before putting them in grilled cheese?

Yes. Brown and tenderize the sliced sprouts first, then cook away any water so they do not make the bread soggy.

How thin should Brussels sprouts be sliced for a sandwich?

Aim for slices about 1/8 inch thick. Break apart tightly packed slices and cook until even the thicker centers are tender before assembling.

Can I use frozen Brussels sprouts for grilled cheese?

Fresh sprouts work best for this recipe because they slice neatly and brown readily. Thawed frozen sprouts are wetter and softer; if using them, pat them very dry, slice carefully and allow extra cooking time to remove moisture.

Why is my grilled cheese browned outside but cold in the middle?

The skillet is likely too hot or the filling too thick. Lower the heat, keep the sprouts in an even layer and cover briefly after flipping to help the cheese melt, then uncover to crisp the bread.

Can I make the Brussels sprout filling ahead?

Yes. Refrigerate the cooked filling promptly in a covered container and use within 3–4 days; reheat it to 165°F (74°C) and cook off any water before assembling.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

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