Cherry Cheeseball Grilled Cheese Sandwich

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cherry pistachio cheeseball grilled cheese sandwiches hero
Colin Price/Great Grilled Cheese

Forget everything you know about grilled cheese. Chef Eric Greenspan (founder of James Beard Foundation–acclaimed restaurant The Foundry on Melrose) is taking the classic sandwich to a whole new level in The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic

The cherry cheeseball grilled cheese sandwich is one of Greenspan’s favorite flavor combinations. In fact, it was inspired by his heritage. “As a kid at the family table during Shabbat and Passover, Manischewitz cherry wine was hardly palatable, but it lends the perfect sweetness and cherry note to the marmalade,” Greenspan says. “With a bread so sweet, a cherry marmalade teetering on sour and a pronounced nuttiness from the pistachios, no other cheese but a good creamy Camembert would do.” 

Sounds like pretty flawless logic—and tastes like it too.


Sour Cherry Marmalade

2 pounds dried sour cherries

One 750-ml bottle Manischewitz cherry wine

½ cup red wine vinegar


8 ounces shelled pistachios (1¾ cups)

2 tablespoons olive oil

1½ teaspoons sugar

1½ teaspoons kosher salt

Grilled Cheese

12 ounces Camembert cheese, rind removed

8 slices challah bread

4 tablespoons unsalted butter, for finishing


1. MAKE THE MARMALADE: In a heavy saucepan, combine all the ingredients, bring to a simmer over high heat and cook until the liquid is reduced by two-thirds, 10 to 15 minutes. Transfer to the bowl of a food processor, let cool slightly and then pulse until a coarse puree forms. Let cool completely. 

2. PREPARE THE PISTACHIOS: Preheat the oven to 400°F. In a bowl, toss the pistachios with the oil, sugar and salt, coating evenly. Spread the nuts on a sheet pan and toast in the oven until fragrant and lightly browned, 7 to 10 minutes. Transfer to a cutting board, let cool and thencoarsely chop. 

3. MAKE THE GRILLED CHEESE: Divide the Camembert into four equal portions and shape each portion into a patty. Line up half of the bread slices on a work surface. Spread ¼ cup of the marmalade onto each slice, top with a cheese patty and sprinkle liberally with the pistachios. Close the sandwiches with the remaining bread slices. 

4. Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Reduce the heat to low, add a sandwich and cook, turning once, until the bread is browned and crisp and the cheese is melted, about 3 minutes on each side. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches. 

Nutrition Facts
  • Sour Cherry Marmalade

  • 274 calories

  • 1g fat

  • 33g carbs

  • 2g protein

  • 21g sugars

  • Pistachios

  • 368 calories

  • 31g fat

  • 16g carbs

  • 11g protein

  • 6g sugars

  • Grilled Cheese

  • 586 calories

  • 37g fat

  • 39g carbs

  • 25g protein

  • 2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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