Thanks for joining Sarah and me for Meatless Monday today. Hope you all had a fantastic and yummy Thanksgiving. We hosted dinner for 14 guests and of course made way too much food. I have seen lots of posts about what to do with all the left over turkey and stuffing but not too many posts about what to do with leftover veggies. Well never fear! I am here to help with a fun lunch idea for leftover Brussels sprouts. This Brussels, Brie and Pear Grilled Cheese is deliciously decadent and oh so easy.
I made a salad with roasted beets, carrots and Brussels Sprouts (pictured in the back) and recreated my skillet spinach and phyllo pie from a weeks ago.
While the lettuce in my salad would not really hold up well the next day, the roasted veggies and Brussels sprouts are always delicious for days. Looking for something to eat for lunch this weekend, I pulled out the brussels, brie and a pear added a little cranberry sauce and voila this amazingly satisfying Brussels, Brie & pear grilled cheese was created.
I love the pear and cheese combo all the time but it was a nice treat to splurge on some leftover brie. Apples would also be a great sub if you don’t have pears handy. No brie? No sweat- sub in some cheddar cheese for an equally yummy sandwich. Sometimes a great grilled cheese just hits the spot! The combo of the savory & sweet was amazing-trust me!
- 2 slices of hearty bread
- cooking spray or butter
- 1/2 Cup roasted Brussels Sprouts sliced thin
- 1/2 ripe pear sliced
- 4 ounces of Brie cheese sliced
- Tbl. Cranberry Sauce
- Heat skillet over medium low heat
- Coat one side of bread with butter or cooking spray
- Spread cranberry sauce onto other side of bread
- Layer in Brie, Brussels & pear
- Pan sear low and slow until cheese is melted and bread is toasted
- Flip over and repeat
- Slice in half and serve
I was completely exhausted after all the cooking, cleaning and putting everything away. I think I had a little Thanksgiving hangover! I’m ready to start the week off and get back to my regular schedule.