Brussels Sprout and Bacon Grilled Cheese

• 3 slices thick-cut bacon, cut into 2-inch pieces
• 6 Brussels sprouts, thinly sliced
• 1/2 teaspoon grated lemon zest
• Freshly ground pepper
• 6 ounces port-salut cheese, sliced
• 4 thick slices country white bread
• 1 tablespoon unsalted butter, plus more if needed

1. Cook the bacon in a large cast-iron skillet over medium heat until slightly crisp, 5 to 7 minutes.
2. Transfer to paper towels to drain.
3. Pour out all but 1 tablespoon drippings from the pan.
4. Increase the heat to medium high, add the Brussels sprouts and cook, stirring, until slightly wilted, about 3 minutes.
5. Transfer to a bowl and toss with the bacon, lemon zest, and pepper to taste.
6. Wipe out the skillet.
7. Divide half of the cheese between 2 bread slices; top with the Brussels sprout mixture, and the remaining cheese and 2 bread slices.
8. Melt the butter in the skillet over medium heat.
9. 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.
10. TIP: Before you slice soft cheese, chill it in the freezer for 10 to 15 minutes to firm it up.
11. Photograph by Sam Kaplan

bacon, brussels, lemon zest, freshly ground pepper, port, country white bread, unsalted butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/brussels-sprout-and-bacon-grilled-cheese-recipe.html (may not work)