1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Trim and halve 1 lb. Brussels sprouts and toss with 1 Tbs. olive oil and 1/4 tsp. each salt and pepper. Place on prepared pan and bake for 20 minutes or until browned and tender. Meanwhile, crisp-cook 4 slices thick-cut bacon in very large skillet. Once the sprouts are out of the oven preheat the broiler. Place 4 slices sourdough bread on a baking sheet. Broil until just toasted. Flip the bread and layer with the bacon, 1 thinly sliced apple, and 1 cup shredded cheddar cheese. Broil until the cheese is melted and golden. Serve the sandwiches with the roasted Brussels sprouts.