I got a little experimental one day, as my fridge didn’t contain many obvious lunch options. Up for the challenge, I spotted some brie, a spelt english muffin, some brussels sprouts, an apple and mustard, and made a surprisingly delectable lunch!
- English muffin (or baguette, sliced bread, gluten free bread)
- 3-4 thin slices of brie
- 2-3 thin slices of apple
- small handful of brussels sprouts
- dollop of mustard
- 1/2 tablespoon olive oil
- pinch of salt
Toast up an english muffin, or whichever bread you prefer and have on hand. Cut up the brie, and few thin slices of your apple. While your bread is toasting, thinly cut your brussels. In a small pan add olive oil, then in goes your brussels with a sprinkle of salt. Cook them over medium heat for 5 minutes, stirring, until slightly caramelized and fragrant. Assemble brie on the bottom piece of your bread, then spread mustard on the top piece. Top your brie off with the caramelized brussels sprouts, add apple slices, then place the mustard side on top of your goodies. Press down once, cut in half and savor all of those sweet, tangy and creamy flavors that come from this satisfying seasonal sandwich (and happy accident!).