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Three-Cheese Grilled Cheese

Three-Cheese Grilled Cheese with Rosemary-Balsamic Tomato Jam

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Recipe Details


Grilled cheese is one of our favorite comfort foods. The sandwich is perfect on its own, but we especially love the endless possibilities to add an extra-special feel. Here, a savory tomato jam infused with fresh rosemary and tart balsamic vinegar is spread onto thick slices of French bread with three cheeses—white Cheddar, mozzarella, and provolone—for melty perfection. Paired with a salad of spinach and shredded Brussels sprouts, we’re taking this childhood classic to the next level.


  • Vegetarian
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 720
  • Protein 25g
  • Total Carb 68g
  • Total Fat 41g

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

Ingredients & Equipment

What we send

  • rosemary
    1/8 ounce
  • boule loaf
    boule loaf
  • pine nuts
    2 tablespoons
    pine nuts
  • garlic
    1 clove
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • balsamic vinegar
    3 tablespoons
    balsamic vinegar
  • baby spinach
    4 ounces
    baby spinach
  • shredded Brussels sprouts
    2 ounces
    shredded Brussels sprouts
  • shredded mozzarella and provolone cheese blend
    2 ounces
    shredded mozzarella and provolone cheese blend
  • shredded white Cheddar cheese
    2 ounces
    shredded white Cheddar cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 6" small pot
  • baking sheet


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Make tomato jam

    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.

  3. Make salad

    Make salad

    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.

  4. Assemble grilled cheese

    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.

  5. Finish grilled cheese

    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.

  6. Plate grilled cheese

    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!

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