Brussels Sprout Panini

This brussels sprout panini kind of came together on a whim. I had bought a bag of those shredded brussels sprouts from Trader Joe’s without a real plan for them. When trying to figure out what to make for lunch, I realized I had a ton of leftover fresh mozzarella from pizza making over the weekend and a delicious loaf of sourdough that needed to be used. It seemed like my sprouts were destined to be in sandwich form.

Brussels Sprout Panini

I added some prosciutto…because you can’t really go wrong with pork and brussels sprouts. Thinking I needed some kind of spreadable and/or sweet component to tie all the flavors and help physically bind it together, I remembered I had some caramelized onions I had recently frozen. Perfect.

Brussels Sprout Panini

I recently discovered you can make a make-shift panini press by just weighing down your sandwich on a skillet using a heavy cast iron dutch oven covered in foil. This helped the cheese melt evenly and the bread turn crisp and golden. (It also brought my day old bread back to life.)

Something about the combination of brussels sprouts with salty prosciutto and sweet onions just never gets old, and biting into it as a crispy, cheesy panini made it all the more fun to eat.

Brussels Sprout Panini with Proscuitto, Mozzarella, and Caramelized Onions

Yield: 1 panini

Brussels Sprout Panini with Proscuitto, Mozzarella, and Caramelized Onions

All measurements are approximate. Adjust to your liking, and depending on the size and type of bread used.


  • 2 slices of fresh bread (I used sourdough)
  • 3 oz. brussels sprouts, shredded or thinly sliced
  • Salt
  • Olive oil
  • 1.5 oz. fresh mozzarella, thinly sliced
  • 2 thin slices of prosciutto
  • 2 tablespoons caramelized onions


  • Spread the brussels sprouts on a sheet pan and drizzle with enough olive oil to lightly coat and a pinch of salt.
  • Roast in a 400 degree oven until tender and charred in some spots.
  • Assemble the panini by layering the mozzarella, prosciutto, brussels sprouts, and caramelized onions. Carefully brush each side with a little bit of olive oil.
  • Heat a skillet over medium-high heat. Place the panini on the hot skillet, cover with the foil, and press down with a heavy dutch oven. (Or, just use a panini press if you have one.) Flip when the cheese is starting to melt and the bottom is golden brown. Adjust the heat as necessary so that the cheese is melted by the time each side is golden brown.
  • Transfer to a cutting board and cut diagonally.

Have you ever had brussels sprouts in a sandwich?

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