Brussels Sprout Hash with Gouda on Focaccia

Brussels Sprout Hash with Gouda on Focaccia

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The crunch and freshness of the Brussels sprout hash is a great match for the tangy Arla® Gouda sliced cheese.

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  • 1 pound cleaned and thinly sliced Brussels sprouts
  • ½ cup chopped toasted hazelnuts
  • 3 tablespoons olive oil
  • ¼ cup capers
  • 1 juiced lemon
  • salt
  • freshly ground pepper
  • 2 cooked and sliced boneless chicken breasts
  • 1 tablespoon dijon mustard
  • 2 tablespoons currant jelly
  • 2 tablespoons sherry vinegar
  • 1 12-inch focaccia
  • 3 slices Arla® Gouda Cheese



Combine the Brussels sprouts with the hazelnuts, capers, olive oil and lemon juice. Season with salt and pepper. Set aside. Preheat the broiler and arrange bread on a baking pan. Top with sliced chicken and Brussels sprout hash. Place slices of cheese on top and broil until cheese melts, about 5 minutes. Stir the mustard, vinegar and currant jelly together. Cut the sandwich into four serving pieces and drizzle with the mustard mixture.


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