Crispy Blueberry Grilled Cheese Recipe
This Crispy Blueberry Grilled Cheese sandwich blends the sweetness and tanginess of homemade blueberry lemon thyme jam with the melty richness of white cheddar and mozzarella cheeses, all nestled between slices of crispy, buttery sourdough bread. Perfect for a unique lunch or a comforting snack with a gourmet twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Category: Lunch, Snack
- Method: Grilling, Simmering
- Cuisine: American, Contemporary
- Diet: Vegetarian
Ingredients
Scale
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 the bundled lemon thyme in a 2-quart saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 10 minutes. Lower heat to low and continue simmering for another 10 minutes, stirring often, until the jam thickens. Remove and discard the lemon thyme bundle. Let the jam cool for 10 minutes before using.
- Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread the blueberry lemon thyme jam evenly over each slice. Sprinkle the grated white cheddar and shredded mozzarella cheeses evenly on top of the jam. Cover each with the remaining 4 bread slices to form sandwiches. Be generous with the jam for a well-balanced sweet and tangy flavor.
- Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Place two assembled sandwiches in the skillet and cover with a lid. Cook for 2–3 minutes until the bottom is golden, then flip and cook another 2–3 minutes until the bread is golden and the cheese has melted. Adjust heat as necessary to avoid burning. Transfer sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat the process with the remaining sandwiches.
- Finish and Serve: Cut each sandwich in half. Sprinkle with flaky sea salt and optionally, fresh lemon thyme leaves for an aromatic finish and enhanced flavor. Serve while warm for the best experience.
Notes
- Use fresh blueberries for the best flavor in the jam.
- Adjust the sugar quantity in the jam to taste if you prefer it less sweet.
- Make sure the skillet is at medium heat to avoid burning the butter and bread.
- Use a lid while grilling to help cheese melt evenly.
- Optional: Add a little lemon zest to the jam for extra brightness.
- The sandwich pairs well with a light salad or a hot cup of tea.
Nutrition
- Serving Size: 1 sandwich (half of prepared recipe)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
Keywords: blueberry grilled cheese, blueberry jam sandwich, lemon thyme jam, crispy grilled cheese, sourdough sandwich, sweet and savory sandwich
