Crispy Blueberry Grilled Cheese Recipe

Introduction

This Crispy Blueberry Grilled Cheese combines the sweetness of a homemade blueberry lemon thyme jam with gooey melted cheeses, all toasted to golden perfection on sourdough bread. It’s a unique twist on a classic comfort food that is both tangy and savory, perfect for a special brunch or a cozy snack.

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 cheese, grated
• 4 tbsp butter (unsalted recommended)

Instructions

1. Step 1: In a 2-quart saucepan over medium-high heat, combine the blueberries, sugar, lemon juice, and bundled lemon thyme. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
2. Step 2: Lower the 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.
3. Step 3: Lay out 4 slices of sourdough bread and spread the cooled blueberry lemon thyme jam evenly on each. Sprinkle shredded white cheddar and mozzarella over the jam, then top with the remaining 4 slices to form sandwiches.
4. Step 4: Heat 2 tablespoons of butter in a 12-inch cast iron skillet over medium heat. 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 melted. Adjust heat to avoid burning.
5. Step 5: Transfer the cooked sandwiches to a cutting board. Add remaining 2 tablespoons of butter to the skillet and repeat the grilling process with the last two sandwiches.
6. Step 6: Cut each sandwich in half and sprinkle flaky sea salt and extra lemon thyme leaves on top for an aromatic finish before serving.

Tips & Variations

• Use unsalted butter for better control over saltiness, and add flaky sea salt as a finishing touch.
• For a sharper flavor, substitute white cheddar with aged cheddar or add a touch of goat cheese to the filling.
• If fresh lemon thyme is unavailable, regular thyme or a small amount of lemon zest can be used as a substitute.
• To make the jam ahead, store it in the refrigerator and gently warm it before assembling the sandwiches.

Storage

Store leftover grilled cheese sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispiness, or use a toaster oven. The blueberry jam can be stored separately in a sealed jar in the fridge for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well for the jam. Thaw them slightly before cooking and drain any excess liquid if needed to avoid a watery jam.

What type of bread is best for this grilled cheese?

Sourdough bread with a firm but soft crumb is ideal because it crisps nicely without becoming too hard. Avoid very thick slices or overly soft bread for best results.

Crispy Blueberry Grilled Cheese Recipe

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4.6 from 78 reviews

This Crispy Blueberry Grilled Cheese recipe combines the sweet and tangy flavors of homemade blueberry lemon thyme jam with gooey melted mozzarella and white cheddar cheeses, all grilled to golden perfection on sourdough bread. An elevated twist on the classic grilled cheese sandwich, perfect for a unique brunch or snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Blueberry Lemon Thyme Jam

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

For the Sandwiches

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

Instructions

1. Prepare the Blueberry Lemon Thyme Jam: In a 2-quart saucepan over medium-high heat, combine fresh blueberries, sugar, lemon juice, and the tied lemon thyme bundle. Bring to a boil, then reduce heat 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 lemon thyme bundle. Let the jam cool for 10 minutes before using.
2. Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread a generous amount of the blueberry lemon thyme jam evenly on each slice. Sprinkle shredded white cheddar and mozzarella cheese over the jam, then top with the remaining 4 bread slices to form sandwiches.
3. Grill the Sandwiches: 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 melted. Adjust heat to avoid burning. Remove sandwiches and add remaining 2 tablespoons of butter to the skillet. Repeat with the remaining sandwiches.
4. Finish and Serve: Cut each sandwich in half. Sprinkle with flaky sea salt and fresh lemon thyme leaves if desired for an aromatic and flavorful finish. Serve warm and enjoy.

Notes

• Be generous with the blueberry jam for a balanced sweet and tangy flavor.
• Use a cast iron skillet for even heat and a perfectly crispy crust.
• Adjust the heat as needed to prevent burning the bread.
• Fresh lemon thyme adds a fragrant herbal note; substitute with regular thyme if unavailable.
• Serve immediately for the best texture and flavor.

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