A Delicious Marriage: Grilled Cheese and Cranberry

If you’ve been reading along, you may have noticed that we’re on a fall-inspired grilled cheese kick! This time, we’re pairing the savory White Cheddar with a gorgeous compote, which is made of cranberries and hints of orange and cinnamon. This serves as a perfect dipping sauce for your gooey grilled cheese sandwich. We promise, this Grilled Cheese with Roasted Green Beans and Cranberry Compote will make you wish you tried it sooner.

Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did!
Test Kitchen Hack: Mayo doesn’t burn the way oil or butter does. Spreading it on your bread helps it crisp to perfection.

8 ounces green beans
1 orange, divided
2 tablespoons pumpkin seeds
2½ tablespoons granulated sugar
4 ounces cranberries
¼ teaspoon Aleppo pepper
1 cinnamon stick
4 slices sourdough bread
6 ounces shredded white Cheddar cheese
2 packets mayonnaise

⅓ cup water
1 tablespoon olive oil
kosher salt
black pepper
baking sheet
6″ small pot
12″ large pan
medium heavy pan or another heavy object


Prepare Ingredients:

Preheat oven to 400°F. Rinse green beans and trim ends. Rinse orange, peel 3 pieces skin and reserve, then halve.

Roast Green Beans and Pumpkin Seeds:

On a baking sheet, toss green beans with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and transfer to oven. Roast until bright green and crisp, about 10 minutes, then remove. Add pumpkin seeds to baking sheet, return to oven, and roast together until seeds are toasted, about 2 minutes more.

Make Compote:

While green beans roast, combine sugar and ⅓ cup water in a small pot over medium heat. Cook until dissolved, about 1 minute. Stir in cranberries, Aleppo pepper, cinnamon, orange peel, and 1 squeeze orange juice. Cook until warmed through, about 5 minutes. Reduce heat to medium low and simmer until softened, about 5 minutes more. Remove pot from heat. Taste and add salt and pepper as desired.

Assemble Sandwiches:

While compote simmers, spread mayonnaise on 1 side of each bread slice. Lay 2 bread slices mayonnaise-side down on a clean dry surface and sprinkle over Cheddar, dividing evenly. Top with remaining bread mayonnaise-side up.

Cook Grilled Cheese:

Add sandwiches to a large nonstick pan over medium heat, working in batches if needed, and place a medium pan or large plate on top, pressing down on sandwiches (see Recipe Tip). Cook until bread is golden and cheese is melted, about 4 minutes per side.

Plate Grilled Cheese:

Remove and discard orange peel and cinnamon stick. Halve grilled cheeses on a diagonal and serve with roasted green beans alongside. Enjoy with cranberry compote for dipping. Snack on remaining orange.

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