Hot sandwich with cheese, Brussels sprouts and bacon

Ingredients:

• 3 thick slices bacon, cut into 5cm pieces.
• 6 Brussels sprouts, thinly sliced
• 0.5 tsp. grated lemon zest
• 170 g thin slices of Port-Salu cheese
• 4 thick slices of white country bread
• 1 tbsp unsalted butter + more as needed

Preparation:

1. In a large cast-iron skillet over medium heat, cook the bacon until lightly crisp, 5 to 7 minutes. Transfer to paper towels to drain. Pour off most of the rendered fat from the skillet, reserving 1 tablespoon. Increase the heat to medium-high, add the Brussels sprouts, and cook, stirring, until slightly wilted, about 3 minutes. Transfer to a bowl and toss with the bacon, lemon zest, and black pepper to taste. Wipe the skillet clean.
2. Divide half the cheese between 2 slices of bread; top with the Brussels sprout mixture, remaining cheese, and top with 2 slices of bread.
3. Melt the butter in a skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is golden brown and the cheese is melted, about 4 minutes per side, adding more butter to the pan if necessary.
   
   Note
   
   To slice soft cheese cleanly, place it in the freezer for 10-15 minutes until it hardens.