Servings: 2

1 tsp olive oil 1 tsp olive oil
1 Tbsp chopped shallot 1 Tbsp chopped shallot
2 cups (6 oz) thinly shredded Brussels sprouts 2 cups (6 oz) thinly shredded Brussels sprouts
¼ tsp salt ¼ tsp salt
Freshly ground black pepper Freshly ground black pepper
Olive oil spray Olive oil spray
4 slices Ezekiel bread 4 slices Ezekiel bread
4 oz light Havarti cheese, shredded 4 oz light Havarti cheese, shredded
2 Granny Smith apples, halved and cut into ⅛-inch-thick slices 2 Granny Smith apples, halved and cut into ⅛-inch-thick slices

Heat a medium skillet over medium heat. Add the oil and shallot and cook, stirring, until soft, about 1 minute. Add the Brussels sprouts, salt, and pepper to taste, and increase the heat to medium-high. Cook, stirring, until the sprouts are crisp and slightly browned on the edges, about 5 minutes. Remove the pan from the heat.
Heat a large nonstick skillet over medium-low heat. Spray one side of each slice of bread with olive oil and place 2 slices, oiled side down, into the skillet. Top each piece of bread with 1 oz of the cheese. Divide the Brussels sprouts between the bread slices, then add a layer of apple slices and the remaining cheese.  Top with the remaining bread, oiled side up, and cook until the bottom piece of bread is golden, 4 to 5 minutes.  Using a spatula, carefully flip the sandwiches over.  Cook until the second slices of bread are golden brown, 3 to 4 minutes.  Serve immediately.