I've been a fan of Lopez-Alt and all his innovative food prep gyrations back to when he was with Cooks Illustrated. If he thinks it's good, I'd take his word for it. The key is probably to use very good bread and very good cheese. I'd probably prefer it if made with gruyere.

My first reaction was no. But after reading the recipe, I think I will try it.

I'm in for trying it and I like Elmer's suggestion of gruyere.

With all that butter, why wouldn't it be good. Actually I love charred brussels sprouts, in fact they are on my menu, tonight. I just think that spreading the bread with butter as usual when making grilled cheese would work fine. No need to wallow the bread in the butter to toast it. Yes, I would like these I think.

Our favorite way to cook them is with butter, oil, garlic and parmesan cheese. Add bread and onions? Sure!

I think I would like that, I do like Brussels sprouts and have included them (shredded and raw) in salads. Would I go to that much trouble for a grilled cheese sandwich? Probably not. Give me a perfectly ripe sliced tomato to slip into a grilled cheese. It's fast, and I'm happy.

I love brussels sprouts, especially with a bit of cheese. I would omit the bread and just eat the filling.

We've been eating something similar. Instead of sliced bread we toss the mixture with croutons. Delicious.

Well it sounds odd, but I’d give it a try.

I love grilled brussels sprouts so yeah, I'd like this.

It sounds delicious to me.

Probably not with bread as a sandwich, which says more about my aversion to sandwiches than Brussels sprouts. I have finally convinced my DH of 40 years that they can be good. Cut in half, tossed in a few tablespoons of olive oil, seasoned with salt and pepper. Roasted on a sheet pan at 425 until tender and caramelized - put into a bowl from the oven, add another tablespoon of olive oil and drizzle with honey and balsamic vinegar.

I make a similar Brussels sprouts side adding balsamic vinegar to the onions or shallots. It's absolutely delicious! So yeah, the sandwich sounds good to me.

Tried J. Kenji Lopez-Alt Buffalo chicken wings for the Super Bowl. Excellent!!! Highly recommend.

I make a somewhat similar open-face sandwich, but I use grilled zucchini instead. I slice the zucchini on my mandoline and grill it over charcoal when we are grilling other things on our Big Green Egg. Last week-end we grilled turkey breast, potatoes, zucchini, and Italian sausage. I freeze some of the turkey breast to use for later, and the sausage is also eaten on a different day. I had a lot of leftover zucchini, and so I made it into open-face sandwiches, and I did also use Gruyere cheese on some of them. I grilled the zucchini without salt, as I do not think it needs it, but I did drizzle a bit of olive oil on the slices. I may or may not have added pepper, but I think I did not. I prefer the pure flavor of zucchini (and other squash) without salt, but sometimes I do add pepper. It's a lot easier to use leftover zucchini if it is cooked without salt. Brussels sprouts I would add salt to, however, since they can be bitter.

Ummm.....no. I might rather try zucchini, as Lars mentioned.

I'd make a brussel sprouts and bacon sandwich .

I would eat it if someone made it for me. But I'm not going to grate brussel sprouts. The rest I would make for myself.

I’m with you Blfenton. I’m not a huge fan of a sandwich anyway, and if someone made it for me, I would go for it. I would eat the filling for sure.

I was telling my friend about this sandwich recipe, and she told me she recently had brussels sprouts roasted with pears at a luncheon, and it was very good. There are a number of different recipes available with pears if anyone is interested. Sounds better than a sandwich to me, maybe even lower carb.

I love Brussels sprouts, whether raw, roasted, steamed, etc., it's all good! But I've never had them with cheese. I've added fresh brussels sprouts to my shopping list, plan on trying this soon. I may sub swiss cheese for the cheddar, we'll see.

And speaking of brussels sprouts, Pioneer Woman has a recipe for roasted brussels sprouts served with a reduced Balsamic vinegar sauce. Delicious! !

ETA: A food processor would make short work of shredding the sprouts.

Rusty

If it is from Serious Eats, yes I'd certainly (seriously, ahem) consider it!