Introduction

This Crispy Blueberry Grilled Cheese offers a delightful twist on the classic sandwich. Sweet and tangy blueberry lemon thyme jam pairs perfectly with melted white cheddar and mozzarella, all grilled between crispy sourdough slices. It’s a unique and irresistible treat for any meal.

Two toasted sandwich halves stacked over each other on white parchment paper are shown on a white marbled surface. The toasted bread is golden brown and crispy on the outside with a slightly soft texture around the edges. Each sandwich half has two layers of filling: the top layer is melted creamy white cheese with a smooth texture, and the bottom layer contains whole blueberries and some fresh green herb leaves, likely thyme, peeking through melted cheese. Coarse salt flakes are sprinkled on the top slice along with a sprig of green thyme. Scattered small green thyme leaves and a few blueberries surround the sandwich, and a white bowl filled with more blueberries is blurred 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. In a 2-quart saucepan over medium-high heat, combine the blueberries, sugar, lemon juice, and the bundled lemon thyme. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
Step 2: Lower the heat to low and simmer for another 10 minutes, stirring often, until the jam thickens. Remove and discard the lemon thyme bundle. Allow the jam to cool for 10 minutes before using.
Step 3: Assemble the sandwiches. Lay out 4 slices of bread and spread the cooled blueberry lemon thyme jam evenly on each. Sprinkle the grated white cheddar and shredded mozzarella over the jam. Top with the remaining 4 bread slices to form sandwiches.
Step 4: 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 golden on the bottom, then flip and cook another 2-3 minutes until golden and cheese is melted. Adjust heat as needed to avoid burning.
Step 5: Transfer the cooked sandwiches to a cutting board. Add the remaining 2 tablespoons of butter to the skillet and repeat the grilling process with the last two sandwiches.
Step 6: Cut each sandwich in half. Sprinkle flaky sea salt and extra lemon thyme leaves on top for an aromatic finish before serving.

Tips & Variations

Use other fresh herbs like rosemary or basil if lemon thyme isn’t available for a different aroma.
For extra crispiness, toast the bread slightly before assembling the sandwiches.
Try mixing in a little cream cheese with the jam for a creamier texture.
To make this sandwich vegetarian but add more depth, consider adding thin slices of avocado or roasted nuts inside.

Storage

Store leftover sandwiches wrapped in foil in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through and crispy again, or in a toaster oven to maintain the texture. Avoid microwaving, as it can make the bread soggy.

How to Serve

A toasted sandwich cut in half showing two slices of golden brown bread with a crispy texture on the outside. Inside, there is a melted creamy white cheese layer mixed with whole blueberries, which show a dark purple and blue color, slightly oozing out from between the bread slices. The sandwich is sprinkled with coarse salt crystals and small green herb leaves on top and around it. The sandwich rests on a white parchment paper placed over a light wooden board with scattered blueberries and herb sprigs around it. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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. Just thaw them before cooking and drain excess liquid if needed to avoid watery jam.

What type of bread works best?

Sourdough bread is ideal for its sturdy texture and slight tang that complements the jam, but any thick, crusty bread like country white or whole grain will also work nicely.