Crispy Blueberry Grilled Cheese Recipe
This Crispy Blueberry Grilled Cheese sandwich combines the sweet and tangy flavors of homemade blueberry lemon thyme jam with a melty blend of white cheddar and mozzarella cheeses. The jam is simmered to perfection and spread generously on sourdough bread, then grilled with butter in a cast iron skillet until golden and crispy. Finished with flaky sea salt and fresh thyme, this recipe is an elevated twist on the classic grilled cheese that balances fruity notes with savory richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- 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
Sandwich
- 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
- Prepare the Blueberry Lemon Thyme Jam: In a 2-quart saucepan over medium-high heat, combine the fresh blueberries, white sugar, lemon juice, and the bundled lemon thyme. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes. Lower the heat to low and continue to simmer for another 10 minutes, stirring often until the jam thickens. Remove and discard the lemon thyme bundle. Let the jam cool for 10 minutes before using.
- Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread a generous amount of the cooled blueberry lemon thyme jam evenly onto each slice. Sprinkle the grated white cheddar and shredded mozzarella cheeses over the jam, then top with the remaining 4 slices of bread to form sandwiches.
- 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 sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook for an additional 2-3 minutes, or until the other side is golden and the cheese has melted. Adjust heat as necessary to prevent burning. Transfer the cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat the process with the remaining two sandwiches.
- Finish and Serve: Cut each sandwich in half. Sprinkle flaky sea salt and extra fresh lemon thyme leaves over the sandwiches for an aromatic and flavorful finish. Serve warm and enjoy the blend of sweet, tangy, and savory flavors.
Notes
- Using fresh lemon thyme gives the jam a unique citrus-herb flavor that complements the blueberries beautifully. If unavailable, substitute with regular thyme and add a bit more lemon zest.
- The sourdough bread’s crust helps achieve that crispy texture, so avoid very soft sandwich bread.
- Cook the sandwiches over medium heat to ensure cheese melts fully without burning the bread.
- Leftover jam can be stored in an airtight container in the refrigerator for up to one week.
- For a vegan version, substitute butter with a plant-based alternative and use vegan cheese.
Keywords: blueberry grilled cheese, blueberry jam sandwich, lemon thyme jam, grilled cheese recipe, sourdough grilled cheese, fruity grilled cheese, cheesy sandwich
