I know, I know: you don't like Brussel sprouts. No one does. Or no one thinks they do! They're not scary, mon petit chou. Just think of them as little cabbages. My favorite way to prepare them is to steam or boil them slightly; finish cooking them in a hot pan until they are nice brown; then add some toasted pecans and Parmesan cheese. Delicious--I could make an entire meal out of those.But then I saw this amazing recipe for open faced Brussel sprout sandwiches with smokey onions, from the latest issue of Food&Wine. They did a story on influential vegetarian cookbook authors and some of their classic recipes, including this one from Deborah Madison, Grand Empress of Vegetarian Cooking and author of the classic Vegetarian Cooking for Everyone.
What makes this recipe so yummy? A little bit of cheese; toasty bread; and a spice I have been using a lot lately, smoked paprika. This is perfect as a light lunch or an accompaniment to a big bowl of soup. I was also thinking about how it might taste topped with a fried egg!
Recipe by Deborah Madison as reprinted in Food&Wine is here.