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Grilled Cheese with Brussels Sprouts and Bacon
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| 1 lb. | bacon |
| 2 lb. | Brussels sprouts |
| salt | |
| pepper | |
| 2 slices | country bread |
| Fontina Cheese | |
| 2 Tbsp. | grated Gruyere Cheese |
| 1 Tbsp. | butter |
Cook chopped bacon in a skillet over medium heat until crisp; transfer to paper towels using a slotted spoon. Add sliced Brussels sprouts to bacon fat and cook over medium-high heat, stirring, until tender. Season with salt and pepper; stir in bacon. Scrape into a bowl
Assemble: Top 1 slice country bread with thinly sliced fontina cheese and 1 Tbsp Gruyere cheese, followed by 1/2 cup Brussels sprouts mixture. Top with 1 Tbsp Gruyere and more slices fontina, then 1 slice bread. Repeat for desired number of sandwiches. Melt 1 Tbsp butter in skillet over medium-low heat. Cook sandwiches, pressing with spatula, until cheese is melted, 4 minutes per side.
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