Past Recipes
Grilled Cheese

Grilled Cheese with Roasted Green Beans, Pumpkin Seeds, and Cranberry-Orange Compote

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Recipe Details


Chef Elana is passionate about grilled cheese. In this repeat favorite, she’s found a way to add the comforting flavors of Thanksgiving to the gooey, crispy sandwich for the perfect sweet and savory pairing. Melty white Cheddar is piled onto toasted sourdough, then paired with a homemade compote of cranberry, cinnamon, and orange for dipping. On the side, roasted green beans are tossed with nutty pumpkin seeds for an extra-seasonal touch.


  • Vegetarian
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 800
  • Protein 23g
  • Total Carb 79g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • green beans
    8 ounces
    green beans
  • navel orange
    navel orange
  • pumpkin seeds
    2 tablespoons
    pumpkin seeds
  • sugar
    2 tablespoons
  • cranberries
    4 ounces
  • Aleppo chile powder
    1/4 teaspoon
    Aleppo chile powder
  • cinnamon stick
    cinnamon stick
  • mayonnaise
    2 packets
  • sourdough bread
    4 slices
    sourdough bread
  • shredded white Cheddar cheese
    4 ounces
    shredded white Cheddar cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 6" small pot
  • 12" large pan
  • 10" medium pan (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 400°F. Rinse green beans and trim and discard ends (line up the ends to cut them all together). Rinse orange and, using a knife or vegetable peeler, carefully trim off 3 pieces orange peel (try to trim only the skin, avoiding the bitter white pith) and reserve for compote. Halve orange

  2. Roast Green Beans

    Roast Green Beans

    On a baking sheet, toss green beans with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until bright green and crisp, about 10 minutes, then remove from oven and scatter over pumpkin seeds. Return baking sheet to oven and continue roasting until seeds are toasted, about 2 minutes more.

  3. Make Compote

    Make Compote

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

  4. Assemble Grilled Cheese

    Assemble Grilled Cheese

    While compote simmers, spread mayonnaise on 1 side of each bread slice (mayo doesn't burn the way oil or butter does, so spreading it on the outside of your bread will help your sandwiches crisp to perfection—just trust us on this!). Arrange 2 bread slices mayonnaise-side down on a clean dry surface and sprinkle over Cheddar, dividing evenly. Top with remaining bread slices, mayonnaise-side up.

  5. Cook Grilled Cheese

    Cook Grilled Cheese

    Place a large pan over medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add sandwiches. Place a medium heavy pan or large plate on top to weight down. Cook until bread is golden and cheese is melted, about 4 minutes per side.

  6. Plate Grilled Cheese

    Plate Grilled Cheese

    Remove and discard orange peel and cinnamon stick from compote. Halve grilled cheeses on a diagonal for optimal dipping and serve with roasted green beans and cranberry compote. Save remaining orange for a snack. Dig in!

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