During the past few months, I’ve not gotten home from work until 9:00 on Mondays through Thursdays.  Shannon has been getting home at 8:00 Mondays and Wednesdays.

This has made cooking dinner a drag.

But in a pinch last week, Shannon hit on the idea of using left over Brussels Sprouts, which she’d cooked the night before with Dijon mustard, in a sandwich.

Genius.

Ours used the mustard Brussels, cherry tomatoes, and cheddar cheese melted and pressed between slices of farmers market bread.

I get the feeling you could stick these on any kind of bread with any kind of melted cheese and be good to go.