Crispy Blueberry Grilled Cheese Recipe
A delightful twist on the classic grilled cheese sandwich featuring a sweet and tangy blueberry lemon thyme jam paired with melted white cheddar and mozzarella cheeses on sourdough bread. Perfectly browned and buttery, this crispy grilled cheese offers a unique flavor combination that’s both savory and fruity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 sandwiches (8 halves)
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Ingredients
For the Blueberry Lemon Thyme Jam
- 1 pint fresh blueberries
- 1/4 cup white sugar
- Juice of 1 lemon
- 1 small bundle lemon thyme, bundled with kitchen twine
For the Sandwiches
- 8 slices sourdough bread, each 1/4 inch thick
- 4 oz white cheddar cheese, grated
- 4 oz whole mozzarella cheese, shredded
- 4 tbsp butter
- Flaky sea salt, for finishing
Instructions
- Prepare the Blueberry Lemon Thyme Jam: Combine fresh blueberries, white sugar, lemon juice, and bundled lemon thyme in a 2-quart saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. Lower heat to low and simmer for another 10 minutes, stirring often until thickened. Remove and discard the thyme bundle. Let jam cool for 10 minutes.
- Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread blueberry lemon thyme jam evenly on each slice. Sprinkle grated white cheddar and shredded mozzarella cheese over the jam. Top with the remaining 4 bread slices to form sandwiches.
- Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Place two sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until golden on the bottom, then flip and cook another 2-3 minutes until bread is golden and cheese melted. Adjust heat as needed to prevent burning. Transfer sandwiches to a cutting board, add remaining 2 tablespoons butter to skillet, and repeat with the other two sandwiches.
- Finish and Serve: Cut each sandwich in half. Sprinkle flaky sea salt and optionally add fresh lemon thyme leaves on top for an aromatic finish. Serve warm.
Notes
- Use a cast iron skillet for best heat distribution and crispiness.
- Be generous with the jam to get a nice balance of sweet and tangy flavor.
- Adjust cooking temperature to avoid burning the bread.
- Fresh lemon thyme leaves make a great garnish for extra aroma.
- Allow jam to cool slightly before assembling to prevent bread from becoming soggy.
