Introduction

This Crispy Blueberry Grilled Cheese offers a delightful balance of sweet, tangy, and savory flavors wrapped in perfectly toasted sourdough. The homemade blueberry lemon thyme jam adds a fresh twist to the classic grilled cheese, making it an irresistible treat for any time of day.

The image shows a toasted sandwich cut in half, placed on white parchment paper over a white marbled surface. The sandwich has two layers of golden brown toasted bread with a slightly crisp texture on the outside. Inside, there is a middle layer of melted pale yellow cheese and a dark purple-blue layer of blueberry filling, visible where the sandwich is cut. The top of the sandwich is sprinkled with coarse salt crystals and small green herb leaves. Around the sandwich, there are fresh blueberries and small green herb sprigs scattered for decoration. Two small wooden bowls, one filled with blueberries and the other with coarse salt, are partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the Blueberry Lemon Thyme Jam by combining the blueberries, white sugar, lemon juice, and 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 thickened. Remove and discard the lemon thyme bundle. Let the jam cool for 10 minutes.
Step 2: Lay out 4 slices of sourdough bread. Spread the cooled blueberry lemon thyme jam evenly on each slice. Sprinkle grated white cheddar and shredded mozzarella over the jam. Top with the remaining 4 bread slices to form sandwiches, using plenty of 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 the cheese melts. Adjust heat to avoid burning. Transfer cooked sandwiches to a cutting board, add remaining 2 tablespoons of butter to the skillet, and repeat with the last two sandwiches.
Step 4: Cut each sandwich in half. Sprinkle with flaky sea salt and, if desired, fresh lemon thyme leaves for an aromatic finish. Serve immediately while warm and crisp.

Tips & Variations

Use a mix of sharp cheddar and mozzarella for a perfect balance of flavor and meltiness.
Swap lemon thyme with fresh regular thyme or rosemary if unavailable.
Try adding a thin slice of prosciutto inside for a salty contrast to the sweet jam.
For extra crispiness, press the sandwiches gently with a spatula while grilling.

Storage

Store leftover sandwiches wrapped tightly in foil or airtight containers in the refrigerator for up to 2 days. Reheat in a skillet over low heat to retain crispiness and melt the cheese, 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

Two toasted sandwich halves lie on a white marbled surface, each with a golden-brown, crispy crust sprinkled with coarse salt and small sprigs of green thyme on top. The sandwich is made with thick, seeded bread showing a slightly crunchy, toasted texture. Inside, the first layer of creamy melted cheese is light yellow and smooth, and below it is a layer of dark purple blueberry filling with whole berries visible. Around the sandwiches are a few loose blueberries and scattered small thyme leaves. Nearby, there are two small wooden bowls, one filled with blueberries and the other with coarse salt. 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 fine. Thaw them slightly and drain excess liquid before cooking to avoid a watery jam.

What type of bread is best for grilled cheese?

Sourdough works beautifully for its sturdy texture and tangy flavor, but any crusty bread that holds the filling well will work.

Crispy Blueberry Grilled Cheese with Lemon Thyme Jam Recipe

Print Recipe

★★★★★

4.4 from 310 reviews

This Crispy Blueberry Grilled Cheese recipe combines the tangy sweetness of homemade blueberry lemon thyme jam with the creamy richness of white cheddar and mozzarella cheeses. Perfectly grilled in a cast iron skillet until golden and crispy, this sandwich offers a delightful balance of flavors and textures, making it an ideal gourmet comfort food.

Author: Maya
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: Sandwiches
Method: Stovetop
Cuisine: American

Ingredients

Scale

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, grated
4 oz whole mozzarella cheese, shredded
4 tbsp butter
Flaky sea salt, for finishing

Instructions

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 to medium-low and simmer for 10 minutes. Lower heat further to low and simmer for an additional 10 minutes, stirring often until the jam thickens. Remove and discard the lemon thyme bundle, then allow the jam to cool for 10 minutes before using.
Assemble the Sandwiches: Lay out four slices of sourdough bread. Spread the cooled blueberry lemon thyme jam evenly onto each slice. Sprinkle the white cheddar and mozzarella cheeses over the jam. Top with the remaining four bread slices to form sandwiches. Use a generous amount of jam to achieve a sweet and tangy flavor contrast.
Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Place two assembled sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bottoms are golden. Flip and cook for another 2-3 minutes, or until the second side is golden and the cheeses are melted, adjusting heat as needed to prevent burning. Transfer cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat with the remaining two sandwiches.
Finish and Serve: Cut each sandwich in half, sprinkle with flaky sea salt and optionally garnish with extra lemon thyme leaves for an aromatic finish. Serve warm for the best flavor and texture experience.

Notes

For best results, use a cast iron skillet to ensure even heat and a crispy crust.
Be generous with the blueberry jam to balance the savory cheeses with a sweet and tangy flavor.
Adjust cooking heat as necessary to avoid burning the bread while melting the cheese.
Adding fresh lemon thyme leaves at the end enhances aroma and presentation.
Sourdough bread offers a sturdy base and nice tang, but other crusty breads can be substituted.

Keywords: blueberry grilled cheese, blueberry jam sandwich, lemon thyme jam, grilled cheese recipe, artisanal sandwich, sourdough grilled cheese