Crispy Blueberry Grilled Cheese
A gourmet twist on grilled cheese with golden sourdough, gooey mozzarella and cheddar, and tangy blueberry lemon thyme jam. Balanced flavors of sweet, savory, and aromatic herbs make this a crowd-pleasing indulgence.
Servings: 4 servings
Calories: 440kcal
Ingredients
- 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 butter (divided)
- Flaky sea salt (for finishing)
- Extra lemon thyme leaves (optional garnish)
Instructions
- In a 2-quart saucepan, combine blueberries, sugar, lemon juice, and lemon thyme bundle. Bring to a boil over medium-high heat, stirring occasionally. Reduce to medium-low and simmer gently for 10 minutes.
- Lower heat further and simmer for 10 minutes, stirring frequently until jam thickens. Discard lemon thyme bundle and let cool 10 minutes.
- Lay out 4 sourdough bread slices and spread jam evenly. Layer cheddar and mozzarella on top, then cover with remaining slices.
- Heat 2 tbsp butter in a 12-inch cast iron skillet over medium. Place 2 sandwiches in the pan and cook 2-3 minutes per side until crust is golden and cheese is melty. Repeat with remaining butter and sandwiches.
- Sprinkle flaky sea salt on warm sandwiches. Garnish with thyme leaves if desired.
Notes
Use fresh blueberries for optimal jam texture
For extra crunch, use bread at least 1 day old
Serve with tomato soup for a classic pairing
For extra crunch, use bread at least 1 day old
Serve with tomato soup for a classic pairing