Recipe courtesy of Julie Andrews (RD)
Ingredients (Serves 1)
½ cup fresh Brussel sprouts, sliced
1 tsp. extra virgin olive oil
2 slices light whole wheat bread
1 tsp. whole grain mustard
2 slices Arla® Havarti Creamy, divided
2 Tbsp. unsweetened dried cranberries
- Preheat oven to 400 degrees.
- Place sliced Brussels sprouts on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 20-25 minutes, until edges are browned and crispy.
- Heat a panini press to medium-high heat. Coat with cooking spray. Spread one slice of bread with whole grain mustard. Place slice of bread on the panini press and top with one slice of Havarti, roasted Brussel sprouts, dried cranberries and second slice of Havarti. Place second slice of bread on the top and close the lid of the panini press. Allow to cook until bread is golden brown and cheese is melted, about 3-4 minutes.
- Slice in half and serve.