Brussels Sprout Sandwich

Simplicity's the key to this magical sandwich. Steamed brussels sprouts lay cut between two pieces of generously mayonnaised and seasoned Dave's Killer Good Seed Bread. That's it! Simple, but I promise, sheer perfection.

Course lunch

Cuisine American

Keyword Sandwich

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 200kcal

Author Jen

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

US Customary - Metric

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."

Nutrition