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Brussels Sprout, Bacon, & Toma Grilled Cheese Sandwiches

  • Author: Chef Jennifer Luttrell, Executive Chef/Culinary Director at The Fork at Point Reyes Farmstead Cheese Co.
  • Yield: Makes 4 sandwiches 1x


That purple bread is Rize Up Bakery’s Ube Sourdough Loaf, and with that creamy Point Reyes Farmstead Toma inside, it’s sure to whet your appetite for the California Artisan Cheese Festival, May 7, 2022, in Santa Rosa.


  • 4 slices bacon
  • 1012 Brussels sprouts, thinly sliced
  • Pinch of salt
  • Freshly ground pepper
  • 16 ounces Point Reyes Toma, shredded
  • 8 slices (about 1/4-inch thick) Rize Up Ube Sourdough Bread
  • 3 tablespoons unsalted butter, softened, plus more if needed
  • 1 teaspoon grated lemon zest


Cook the bacon in a large skillet over medium heat until slightly crisp, 5 to 7 minutes. Transfer to paper towels to drain, then chop into small pieces. Reserve about 2 tablespoons bacon fat in the pan, increase the heat to medium high, and add the Brussels sprouts and a pinch of salt. Cook, stirring, until slightly wilted, about 3 minutes. Transfer to a bowl and toss with the bacon. Season with salt and pepper. Wipe out the skillet with a paper towel.

Place softened butter in a small bowl. Add lemon zest and stir to combine. Butter the outside of each slice of bread and place, buttered-side-down, on a clean cutting board or sheet pan.

Divide half of the cheese between 4 bread slices. Top with the Brussels sprout mixture, and the remaining cheese and 4 bread slices, ending up with the buttered sides on the outside of each sandwich.

Reheat your skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side.

  • Category: Entrée
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