Crispy Blueberry Grilled Cheese Recipe

Introduction

This Crispy Blueberry Grilled Cheese is a delightful twist on a classic favorite. Sweet and tangy blueberry lemon thyme jam pairs beautifully with melted white cheddar and mozzarella, all sandwiched between toasted sourdough bread. It’s the perfect balance of savory and fruity in every bite.

Ingredients

• 1 pint fresh blueberries
• 1/4 cup white sugar
• Juice of 1 lemon
• 1 small bundle lemon thyme, bundled with kitchen twine
• 8 slices sourdough bread, each 1/4 inch thick
• 4 oz white cheddar, grated
• 4 oz whole mozzarella cheese, shredded
• 4 tbsp butter
• Flaky sea salt, for finishing

Instructions

1. Step 1: Prepare the Blueberry Lemon Thyme Jam by combining fresh blueberries, white sugar, lemon juice, and the bundled lemon thyme 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 another 10 minutes, stirring often, until the jam thickens. Remove and discard the lemon thyme bundle. Let the jam cool for 10 minutes.
2. Step 2: Assemble the sandwiches by laying out 4 slices of bread. Spread the cooled blueberry lemon thyme jam evenly on each slice. Sprinkle white cheddar and mozzarella cheeses over the jam, then top with the remaining 4 slices of bread to form sandwiches. Be generous with the jam for the best flavor.
3. 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 melts. Adjust heat if needed to avoid burning. Transfer sandwiches to a cutting board, add remaining 2 tablespoons butter to the skillet, and repeat with the remaining sandwiches.
4. Step 4: Cut each sandwich in half. Sprinkle with flaky sea salt and, if desired, extra lemon thyme leaves for a fresh, aromatic finish.

Tips & Variations

• Use a mix of sharp cheddar and mild mozzarella for a balanced cheesy flavor.
• For a vegan option, substitute the cheeses and butter with plant-based alternatives.
• Try adding a few slices of fresh pear or apple inside the sandwich for extra texture and sweetness.

Storage

Store leftover sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat in a skillet over low heat to keep the bread crispy and cheese melted. Avoid using a microwave to preserve the sandwich’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blueberry lemon thyme jam ahead of time?

Yes, the jam can be made up to 3 days in advance and stored in an airtight container in the fridge.

What type of bread works best for this grilled cheese?

Sourdough is ideal for its sturdy texture and tangy flavor, but you can also use other hearty breads like country white or rye.

Crispy Blueberry Grilled Cheese Recipe

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This Crispy Blueberry Grilled Cheese recipe combines a sweet and tangy homemade blueberry lemon thyme jam with melting white cheddar and mozzarella cheeses, all grilled to golden perfection on sourdough bread. The jam is simmered to a thick consistency and paired with savory cheeses for a unique and delightful twist on a classic grilled cheese sandwich.

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

Ingredients

Scale 1x2x3x

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

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

1. 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 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 and allow the jam to cool for 10 minutes before using.
2. Assemble the Sandwiches: Lay out 4 slices of sourdough bread and spread the cooled blueberry lemon thyme jam evenly onto each slice. Sprinkle grated white cheddar and shredded mozzarella cheeses over the jam layer, then top with the remaining 4 slices of bread to form sandwiches. Be generous with the jam to achieve a sweet and tangy flavor balance.
3. Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter, allowing it to melt. Place two assembled sandwiches in the skillet, cover with a lid, and cook for 2-3 minutes until the bottom is golden. Flip the sandwiches and cook for another 2-3 minutes until golden and cheese is melted. Adjust heat as needed to avoid burning. Transfer the sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat the process with the last two sandwiches.
4. Finish and Serve: Cut each sandwich in half and sprinkle flaky sea salt and extra fresh lemon thyme leaves on top for an aromatic, flavorful finish. Serve immediately while warm and crispy.

Notes

• Adjust the amount of sugar in the jam if you prefer less sweetness.
• Use fresh lemon thyme for best flavor, but regular thyme can be substituted.
• Make sure to cook the sandwiches over medium heat to avoid burning while ensuring the cheese melts thoroughly.
• The jam can be made ahead and refrigerated for up to 3 days.
• For easier flipping, use a spatula and a lid to help press the sandwich while cooking.

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