Crispy Blueberry Grilled Cheese Recipe

Introduction

This Crispy Blueberry Grilled Cheese combines the sweet and tangy flavors of homemade blueberry lemon thyme jam with gooey melted cheeses inside crispy sourdough bread. It’s a unique twist on the classic grilled cheese that will surprise and delight your taste buds.

Ingredients

• Juice of 1 lemon
• 1/4 cup sugar
• 1 pint fresh blueberries
• 1 bundle lemon thyme (tied with kitchen twine)
• Flaky sea salt (for finishing)
• 8 slices sourdough bread (1/4-inch thick)
• 4 oz mozzarella cheese, shredded
• 4 oz white cheddar, grated
• 4 tbsp butter (unsalted preferred)

Instructions

1. Step 1: Prepare the blueberry lemon thyme jam by combining blueberries, sugar, lemon juice, and the tied lemon thyme bundle in a saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. Lower heat to low and continue simmering for another 10 minutes, stirring often, until thickened. Remove and discard the thyme bundle, then let the jam cool for 10 minutes.
2. Step 2: Lay out 4 slices of sourdough bread. Spread a generous amount of the blueberry jam onto each slice. Sprinkle the shredded white cheddar and mozzarella evenly over the jam. Top with the remaining 4 bread slices to form sandwiches.
3. Step 3: Heat a 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 the bottoms are golden. Flip and cook another 2-3 minutes until the other side is golden and cheese has melted. Adjust heat as needed to avoid burning. Remove sandwiches and add remaining butter to the skillet, then repeat with the last two sandwiches.
4. Step 4: Cut each sandwich in half. Sprinkle with flaky sea salt and, if desired, fresh lemon thyme leaves for an aromatic finish. Serve warm and enjoy.

Tips & Variations

• Use a mix of cheeses like fontina or gouda for a different flavor profile.
• Be generous with the blueberry jam for a perfect balance of sweet and savory.
• Try adding a thin layer of cream cheese under the jam for extra creaminess.
• Substitute lemon thyme with regular thyme or rosemary if unavailable.
• Cook sandwiches on a lower heat if your bread browns too quickly before cheese melts.

Storage

Store leftover sandwiches wrapped tightly in aluminum foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in a toaster oven to restore crispiness. Avoid microwaving to prevent soggy bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the jam?

Yes, frozen blueberries work well. Just thaw them slightly before cooking to help them release their juices more easily.

What type of bread is best for this sandwich?

Sturdy, crusty breads like sourdough hold up best to the moisture from the jam and maintain a nice crispness when grilled.

Crispy Blueberry Grilled Cheese Recipe

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4.8 from 68 reviews

This Crispy Blueberry Grilled Cheese recipe features a delightful combination of sweet and tangy homemade blueberry lemon thyme jam layered with melted mozzarella and white cheddar cheeses on sourdough bread, grilled to golden perfection with buttery crispiness. A perfect gourmet twist on the classic grilled cheese sandwich.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blueberry Spread

• Juice of 1 lemon
• 1/4 cup sugar
• 1 pint fresh blueberries
• 1 bundle lemon thyme (tied with kitchen twine)

Sandwiches

• Flaky sea salt (for finishing)
• 8 slices sourdough bread (1/4-inch thick)
• 4 oz mozzarella cheese, shredded
• 4 oz white cheddar, grated
• 4 tbsp butter (preferably unsalted Kerrygold)

Instructions

1. Prepare the Blueberry Lemon Thyme Jam: Combine the fresh blueberries, white sugar, lemon juice, and bundled lemon thyme in a 2-quart saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes. Lower the heat to low and simmer for another 10 minutes, stirring frequently, until the jam thickens. Remove and discard the lemon thyme bundle. Allow the jam to cool for 10 minutes before using.
2. Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Evenly spread the blueberry lemon thyme jam onto each slice. Sprinkle the shredded white cheddar and mozzarella cheeses over the jam. Top each with the remaining 4 slices of bread to form sandwiches. Be generous with the jam to achieve a sweet and tangy flavor.
3. Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter, letting it melt. Place two assembled sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook another 2-3 minutes until the bread is golden and the cheese is melted. Adjust the heat as needed to avoid burning. Transfer the cooked sandwiches to a cutting board. Add the remaining 2 tablespoons of butter to the skillet and repeat the process with the remaining sandwiches.
4. Finish and Serve: Cut each sandwich in half. Sprinkle flaky sea salt on top and optionally garnish with extra lemon thyme leaves for an aromatic and flavorful finish. Serve warm and enjoy the crispy, melty goodness.

Notes

• Using lemon thyme tied in a bundle makes it easy to remove after cooking.
• Adjust the amount of blueberry jam based on sweetness preference.
• Use a cast iron skillet for even heating and a perfectly crisp crust.
• Covering the skillet helps melt the cheese thoroughly without burning the bread.
• Sprinkling flaky sea salt enhances the flavor contrast of sweet and savory.

Keywords: blueberry grilled cheese, blueberry jam, lemon thyme jam, grilled cheese sandwich, sourdough grilled cheese, melty cheese sandwich, sweet and savory sandwich