Three-Cheese Grilled Cheese with Rosemary-Balsamic Tomato Jam
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Ingredients & Equipment
What we send
- 1/8 ouncerosemary
- 1boule loaf
- 2 tablespoonspine nuts
- 1 clovegarlic
- 1/2 pintgrape tomatoes
- 3 tablespoonsbalsamic vinegar
- 4 ouncesbaby spinach
- 2 ouncesshredded Brussels sprouts
- 2 ouncesshredded mozzarella and provolone cheese blend
- 2 ouncesshredded white Cheddar cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- 6" small pot
- baking sheet
- Tree Nuts
Preheat oven to 450°F. Rinse all produce. Strip rosemary leaves, discarding stems, then mince. Cut boule into ½-inch slices, enough to yield 4 slices total. Mince garlic. Place a small piece of foil on a clean, dry surface. Add pine nuts to foil, fold edges up together, and crimp to seal pouch.
Make tomato jam
In a small pot, combine whole grape tomatoes, rosemary, garlic, half of balsamic vinegar (save remainder for Step 3), 3 tablespoons water, 1 teaspoon olive oil, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce to medium high. Simmer, stirring, until tomatoes begin to break down and soften, 5-6 minutes. Then, using the back of a spoon, press tomatoes to release juices; continue simmering until jammy, 5-6 minutes more.
While jam simmers, in a large bowl (big enough for the salad), whisk remaining balsamic vinegar, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired until combined. Pat spinach dry, then add to bowl with dressing, along with shredded Brussels sprouts. Wait to toss until ready to serve so the vegetables stay crisp.
Assemble grilled cheese
Arrange bread slices on a baking sheet. Drizzle olive oil over 1 side of bread slices. Bake until beginning to crisp, 4 minutes, then flip. Sprinkle mozzarella and provolone and Cheddar over plain sides of bread slices, dividing evenly. Top with rosemary-balsamic tomato jam. Place foil pouch with pine nuts alongside bread slices on baking sheet. Bake until cheeses are melted, bread is golden, and pine nuts begin to toast, 3-4 minutes more.
Finish grilled cheese
Close sandwiches, pressing to adhere. Return to oven, with pine nuts still alongside grilled cheese, and bake until tops of sandwiches are toasted and pine nuts are light golden, 1-2 minutes more. Transfer sandwiches to cutting board.
Plate grilled cheese
Halve grilled cheese on a diagonal and transfer to serving plates. Toss spinach and Brussels sprout salad and garnish with toasted pine nuts; serve alongside three-cheese grilled cheese. Enjoy!