Introduction

This Crispy Blueberry Grilled Cheese is a delightful twist on a classic comfort food. The sweet and tangy blueberry lemon thyme jam pairs beautifully with melted mozzarella and white cheddar, creating a perfect balance of flavors in every bite.

The image shows a grilled sandwich cut in half, placed on a white marbled surface, each half revealing distinct layers. The sandwich has two slices of golden-brown toasted bread with a crispy, slightly rough texture, and some oats on the crust edges. Inside, the bottom layer has a layer of dark purple blueberries and a melted creamy white cheese layer above it. On top of the sandwich halves, there are coarse salt crystals and small green thyme sprigs scattered, enhancing the visual appeal. Around the sandwich, fresh blueberries and more thyme sprigs are placed, with small wooden bowls in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the blueberry spread:

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

For the 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 (unsalted preferred)

Instructions

Step 1: Prepare the Blueberry Lemon Thyme Jam by combining the blueberries, sugar, lemon juice, and lemon thyme bundle in a 2-quart saucepan over medium-high heat. Bring to a boil, then reduce heat 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 lemon thyme bundle, then allow the jam to cool for 10 minutes.
Step 2: Assemble the sandwiches by laying out 4 slices of bread. Spread the cooled blueberry lemon thyme jam evenly onto each slice. Sprinkle shredded white cheddar and mozzarella over the jam. Top with the remaining 4 slices of bread to form sandwiches, being generous with the jam for a sweet and tangy flavor.
Step 3: 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 the bottom is golden, then flip and cook another 2-3 minutes until the bread is golden and cheese is melted. Adjust heat to avoid burning. Transfer the cooked sandwiches to a cutting board, add remaining 2 tablespoons of butter to the skillet, and repeat with the remaining sandwiches.
Step 4: Cut each sandwich in half and finish by sprinkling flaky sea salt and extra lemon thyme leaves on top for an aromatic touch and added flavor.

Tips & Variations

Use day-old sourdough bread for better crispiness when grilled.
Substitute mozzarella with fontina or provolone for a different cheesy flavor.
Add a handful of fresh spinach or arugula inside the sandwich for a fresh, peppery crunch.
To make the jam ahead, store it in the refrigerator and use within a week.

Storage

Store leftover sandwiches wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat to maintain crispiness, flipping gently until warmed through. Avoid microwaving as it can make the bread soggy.

How to Serve

Two grilled cheese sandwich halves are stacked on a piece of white parchment paper on a wooden surface, which sits on a white marbled texture. Each sandwich half shows two layers of golden brown toasted bread with a soft, melted cheese layer in the middle, studded with dark purple blueberries and a few green herb leaves. The bread has a crunchy texture with visible salt crystals sprinkled on top, along with a small green herb sprig as garnish. Around the sandwiches are scattered blueberries and small sprigs of fresh herbs. Behind, out of focus, is a white bowl filled with more blueberries. The overall scene is bright and fresh. photo taken with an iphone --ar 4:5 --v 7

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 beforehand and drain any excess liquid to prevent the jam from becoming too watery.

What can I use instead of lemon thyme?

If lemon thyme is unavailable, regular thyme or a small amount of lemon zest can be used to achieve a similar aromatic flavor.

Crispy Blueberry Grilled Cheese Recipe

Print Recipe

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This Crispy Blueberry Grilled Cheese recipe combines the tangy sweetness of homemade blueberry lemon thyme jam with the rich, melty goodness of mozzarella and white cheddar cheeses, all sandwiched between crispy, buttery sourdough bread. Perfect for a gourmet twist on a classic comfort food, this grilled cheese offers a balanced blend of fruity and savory flavors finished with a sprinkle of flaky sea salt and fresh thyme for an aromatic touch.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Blueberry Lemon Thyme Jam

Juice of 1 lemon
1/4 cup white sugar
1 pint fresh blueberries
1 small bundle lemon thyme, tied with kitchen twine

Sandwiches

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

Instructions

Prepare the Blueberry Lemon Thyme Jam: Combine the fresh blueberries, white sugar, lemon juice, and tied lemon thyme bundle in a 2-quart saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Lower heat to low and continue to simmer for another 10 minutes, stirring often until the jam thickens. Remove and discard the lemon thyme bundle. Allow the jam to cool for 10 minutes before using.
Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread an even layer of the blueberry lemon thyme jam on each slice. Sprinkle shredded white cheddar and mozzarella cheeses over the jam generously. Top with the remaining 4 slices of bread to form sandwiches.
Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat. Add 2 tablespoons of butter and let it melt. Place two sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook another 2-3 minutes until the other side is golden and the cheese has melted. Adjust the heat as necessary to avoid burning. Transfer sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat for the remaining sandwiches.
Finish and Serve: Cut each grilled sandwich in half. Sprinkle with flaky sea salt and fresh lemon thyme leaves for an aromatic and flavorful finish. Serve immediately while warm and melty.

Notes

Be generous with the blueberry jam for a perfect balance of sweet and tangy flavor.
Use a cast iron skillet for even heat distribution and crispy bread.
Covering the skillet while grilling helps melt the cheese evenly.
Adjust heat carefully to prevent burning the butter and bread.
Fresh thyme leaves add a fragrant finishing touch and can be adjusted to taste.

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