Recipe by Sara Forte
Start to Finish: 25 minutes
4 tbsp. olive oil, plus more for brushing
3/4 lb. Brussels sprouts, very thinly sliced
1 shallot, finely chopped
8 slices whole-grain bread
1/2 cup grated Parmesan
2 tbsp. plus 1/2 tsp. Dijon mustard
2 cups (8 oz.) grated fontina
1 tbsp. apple cider vinegar
4 cups baby kale
1 apple, cored and cut into matchsticks
1/2 cup toasted slivered almonds
1. In a large nonstick skillet, heat 1 tbsp. oil over medium. Add the Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until tender, about 8 minutes. Transfer to a bowl. Wipe out the skillet.
2. Brush 1 side of each slice of bread with oil. Sprinkle with the Parmesan, pressing gently so the cheese adheres to the bread. Turn the slices over and spread with 2 tbsp. Dijon. Layer 4 slices with half the fontina, the Brussels sprouts and shallot, and the remaining fontina. Top with the remaining slices of bread, cheese-side up. In the same skillet, heat 1 tbsp. oil over medium. Cook the sandwiches until toasted, 3 to 4 minutes per side.
3. In a large bowl, whisk the remaining 2 tbsp. olive oil, the vinegar, and the remaining 1/2 tsp. Dijon; season the dressing. Add the kale, apple, and almonds; season. Toss until coated. Serve the salad with the sandwiches.