Compromise is the key to not only living with someone but also maintaining a happy relationship. One learns a lot about sharing and patience when spending so much time in close quarters with another person. I remember my first experience with a roommate as a freshman at La Salle University; each dorm room was required to develop a RAW (roommate agreement workshop) document that would essentially serve as the laws of the shared space for the entire school year. I didn’t realize, at the time, how essential the document was: it came in handy months later when I had to direct my roommate to a particular section that referred to “overnight guests.”

With my current roommate, more commonly referred to as my husband, we are each more vocal about our gripes and don’t need to rely on a written agreement to tolerate living with each other. In fact, we each tend to gravitate towards certain chores or habits that complement the other nicely, and have always enjoyed living together. We’re both pretty flexible and easy-going, except in one area where we seem to find no compromise: cheese.

While I could put cheese on just about anything, my husband can’t even bear the smell sometimes. Just about every recipe I make that requires cheese is modified, as he can sense even when the smallest amount has been added. I’m now used to the sacrifice but do take advantage of cheesy meals when he’s not around. Last week, he had to travel overnight for work; though I hate when he’s away, I was really excited to fix a grilled cheese craving I had for what felt like months. I did my research to find a creative recipe that would marry something green, as not to feel too guilty, with the perfect gooey cheese.

Balsamic Brussels Sprout Grilled Cheese By How Sweet Eats

• ½ pound Brussels sprouts, stems removed and chopped or shredded
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Balsamic glaze or reduction
• 12 ounces of havarti cheese, sliced
• 8 slices whole grain bread
• Softened butter for spreading

Heat a large skillet over medium heat and add olive oil. Toss in shredded Brussels sprouts with salt and pepper, tossing to coat. Cook until wilted and golden, stirring occasionally, about 5 to 6 minutes. Remove sprouts from the skillet and place them in a bowl. Heat the same skillet over medium-low heat. Butter the outsides of every bread slice, then layer the sandwiches with slices of cheese, the Brussels sprouts, a good drizzle of balsamic glaze and more cheese. Top off with a slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

Every element of this sandwich is great on its own, but when thrown together they make the perfect match. The natural, slightly bitter flavor of the Brussels sprouts is diminished ever so slightly as they sauté with their seasonings, leaving just enough of their signature characteristic to complement the sweet balsamic glaze. You can find the vinegar based syrup in the grocery store, with the other vinegars, or you can make your own by reducing ½ cup of balsamic vinegar in a small pan over medium-low heat until it measures about ¼ cup. Once cooled, it transforms into a thick, sweet condiment that you’ll want to put on just about anything. Havarti cheese is the ideal cheese for making a sandwich like this; it’s on the softer side, so it melts perfectly, and its creamy, buttery and slightly nutty flavors don’t mask the delicious accompaniments between the bread slices.

Like I said, I hate when my husband travels for work, but I’m able to find the silver lining in just about any unfavorable situation. Since cheese is off the table when he’s around, I found a way to take advantage of his time away. This may just be my go to sandwich when I have to fend for myself.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com