Leftover Brussels Sprouts Toastie
This cheese (or vegan cheese) melt-in-the-mouth Brussels sprouts toastie sandwich is a satisfying lunch that also helps minimise food waste. The mayonnaise and melted cheese filling makes it extra rich and creamy for a perfect, leftover fridge-raid lunch.
- No red wine vinegar? Use white wine vinegar or apple cider vinegar instead.
- No red onion? Swap for any pickles you like.
- No mayonnaise? Try with greek yoghurt or sour cream.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
40 g Brussels sprouts (shredded)
2 Slices white bread
40 g Cheddar (grated)
40 g Mayonnaise (or vegan mayo)
40 g Chickpeas (drained and rinsed)
½ Red onion (thinly sliced)
2 tbsp red wine vinegar
½ tsp Ground turmeric
Salt & pepper
- Put the chickpeas in a mixing bowl and roughly mash them using a fork.
- Put the red onion in a small bowl and cover with red wine vinegar. Set aside to lightly pickle.
- Add the mayonnaise, grated cheese and ground turmeric to the bowl with the chickpeas. Mix well to combined and season to taste with salt and pepper.
- Heat a small frying pan over a medium heat, then add 2 tbsp olive oil and pan fry the shredded Brussels sprouts for 3 minutes, until tender. Turn off the heat and set aside.
- Put the bread slices on a chopping board and spread the chickpea mixture onto both slices. Top one piece with the Brussels sprouts and the other with some of the red onion pickle.
- Close the sandwich, then pan fry it in olive oil for 2-3 minutes each side over medium heat. Pressing down lightly – it's ready when it's golden and crisp on the outside and melted on the inside.
- Cut the sandwich in half and serve. Enjoy!
How to store
Let the sandwich cool completely, then put it in an airtight container and keep in the fridge for up to 3 days. Store the onion pickle in a small jar in the fridge for up to 7 days.