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Wash and slice brussels sprouts lengthwise, as thinly as possible.
Slice onions as thinly as possible too.
Mix brussels sprouts, onions, salt, sugar and vinegar together in a mixing bowl.
Let it sit in the fridge for at least one hour. Toss the veggies around during half time.
Heat up a small pan. Add pickled brussels sprouts and onions (try to shake off the excess liquid before cooking) with a knob of butter onto the pan. Pan fry on high heat until soften. Taste the vegetables, add salt or sugar if necessary. Continue cooking until slightly charred, set aside on a plate.
Beat one egg with white pepper. Pour the egg into the same pan and cook the omelette. Set aside on the same plate.
Lower the flame to the minimum. Spread some butter on one side of the bread slices. Place the first slice, butter side down onto the pan.
In this order, add first 4 slices of mozzarella cheese, brussels sprouts and onions, egg and the last four slices of cheese and the other side of bread, butter side up. Press slightly with a spatula.
Cook until the bottom slice of bread becomes brown and cheese has melted. Then flip the sandwich over to cook the other half.
Remove the sandwich from the pan and serve immediately.