This post is brought to you by the letters E and Z
And S-C-R-U-M-P-T-I-O-U-S
There once was a ponytailed girl who loved salami sandwiches, especially at her dad’s house in Lake Tahoe.
She’d lay two pieces of Wonder bread on a cutting board. With a knife, she spread Best Foods mayonnaise (her dad’s one and only brand) across each piece. She didn’t like the feel of salami, but overlapped the rounds into a perfect pattern, then was quick to wash her hands. She pressed the top over the bottom, cut, and with her paper plated sandwich, sat at the kitchen table. The bite, perfect.
This bright eyed girl turned teen and stopped eating salami, but still felt the absence of that simple but perfect sandwich.
With decades behind of trying to recreate a vegetable version, but never achieving the impeccable simplicity of the original, she had an idea. That was two years ago.
Since then, I live for these Brussels Sprout Sandwiches.
The funny thing, this easy to make and thoroughly enjoyed sandwich trumps many complex meals.
My sandwich and I have lived through mild to harsh unsolicited comments and criticism, “why would you?, that’s so plain, ew.” That’s okay; Sprout and I know the truth. And the ones who finally try, learn our seductive secret, simplicity can be found in few good ingredients.
You may already love brussels sprout sandwiches or think this sounds good, but if not, please come with me; my momma taught my brother and me, “try, if you don’t like then at least you tried and don’t have to eat it again.”
Gotcha mom! This means you have to change your “Ew” to an I’ll try a…
Brussels Sprout Sandwich
(The way I make, of course choose your own adventure)
Steamed seasoned brussels sprouts cooled in the refrigerator
Dave’s Killer Good Seed Bread (yellow label)
I tried what seems every brand and by gosh my dad’s right about Best Foods.
A sprinkle of garlic granules and black pepper
Halved brussels sprouts basking across three pieces of bread
Tops on bottoms
A slice down the middle
Bite, pause, Mmm, bite again
Simply sublime I say, but…
If you make, please let me know what you think? Yes, or not so much.
Brussels Sprout Sandwich
Ingredients:
- 16 ounces brussels sprouts steamed, drained, cooled in the fridge
- 6 pieces Dave's Killer Bread (yellow label) - or equivalent
- 4-6 Tablespoons mayonnaise
- 1-2 teaspoons garlic granules
- dash pepper
Instructions
Brussel Sprouts
- Rinse brussels sprouts under cool water. Shake the colander allowing the water to remove any loose dirt from the sprouts. With a sharp knife, trim the small tough end of each sprout, then remove any brown leaves.
- In a medium size pot, bring 1" of water to a boil. In the steamer portion of the pot, add the whole sprouts. Cover and cook until fork tender, about 6 minutes. If you like them softer, let them go a bit longer. Remove and transfer the sprouts to a heat safe bowl and season with 1 to 1½ teaspoons of garlic powder, then let cool to room temperature. Cover with a lid and place in the refrigerator for later sandwich use.
Brussel Sprout Sandwich
- On a wood board, cut your fridge cold sprouts in half. Set aside.
- Lay six pieces of bread on a cutting board and coat with mayonnaise. Sprinkle with garlic granules and black pepper, then arrange the halved brussels sprouts on half the the pieces of bread. Place the top piece on the bottom and cut the three sandwiches in half.
- Share with whomever will try a brussels sprout sandwich. I hope you fall for this sandwich, the way we have!
Notes
- While I adore roasted brussels sprouts, I tried making this sandwich out of them but to me, the magic was lost. I prefer steamed sprouts because a sandwich needs volume and "bite."
Thank you for this recipe. It’s something I can actually make and eat!
Thank you Dixie. Your comment and message made me day ♥️