Description

This Crispy Blueberry Grilled Cheese recipe combines a sweet and tangy homemade blueberry lemon thyme jam with a gooey blend of white cheddar and mozzarella cheeses, sandwiched between crispy sourdough bread slices. Grilled in a cast iron skillet until golden and buttery, these sandwiches offer a delightful balance of flavors and textures, perfect for a unique and comforting meal.

Ingredients

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For the Blueberry Spread:

1 pint fresh blueberries
1/4 cup white sugar
Juice of 1 lemon
1 small bundle lemon thyme, bundled with kitchen twine

For the 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

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Instructions

Prepare the Blueberry Lemon Thyme Jam: Combine the fresh 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 about 10 minutes. 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 and allow the jam to cool for 10 minutes before using.
Assemble the Sandwiches: Lay out 4 slices of bread. Spread the cooled blueberry lemon thyme jam evenly onto each slice. Sprinkle the white cheddar and mozzarella cheeses over the jam. Top each with the remaining 4 slices of bread to form sandwiches. Be generous with the jam to achieve a nicely sweet and tangy flavor.
Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter, letting it melt. Place two sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until golden on the bottom, then flip and cook for another 2-3 minutes until the bread is golden and cheese is melted. Adjust heat as needed to prevent burning. Transfer cooked sandwiches to a cutting board, add remaining 2 tablespoons butter to the skillet, and repeat with the remaining sandwiches.
Finish and Serve: Cut each sandwich in half. Sprinkle with flaky sea salt and optional fresh lemon thyme leaves for an aromatic finish. Serve immediately while warm and crispy.

Notes

Use a cast iron skillet for even heating and the best crispy crust.
Allow the blueberry jam to cool slightly before spreading to avoid soggy bread.
Adjust the amount of butter used during grilling to ensure a golden, crispy exterior without burning.
Sprinkling flaky sea salt enhances the sandwich’s flavor by balancing sweetness.
The lemon thyme bundle can be replaced with fresh thyme if lemon thyme is not available, but flavor will vary.