Crispy Blueberry Grilled Cheese Recipe
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.
- 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
