Crispy Blueberry Lemon Thyme Grilled Cheese Recipe

Introduction

This Crispy Blueberry Grilled Cheese is a delightful twist on a classic comfort food. Sweet and tangy blueberry lemon thyme jam pairs perfectly with melty cheddar and mozzarella inside crunchy sourdough bread. It’s a unique sandwich that’s sure to impress your taste buds.

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

1. 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 about 10 minutes.
2. Step 2: Lower heat to low and simmer the mixture for another 10 minutes, stirring often, until the jam thickens. Remove and discard the lemon thyme bundle, then let the jam cool for 10 minutes before using.
3. Step 3: Lay out 4 slices of sourdough bread and spread the blueberry lemon thyme jam evenly onto each slice. Sprinkle the grated white cheddar and shredded mozzarella over the jam, then top with the remaining 4 bread slices to form sandwiches.
4. Step 4: Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Place two sandwiches in the skillet, cover with a lid, and cook for 2-3 minutes until golden on the bottom. Flip and cook for another 2-3 minutes until the bread is golden and the cheese is melted. Repeat with remaining butter and sandwiches.
5. Step 5: Cut each sandwich in half and sprinkle with flaky sea salt. Add extra lemon thyme leaves if desired for an aromatic finish before serving.

Tips & Variations

• Use fresh lemon thyme for the best flavor, or substitute with regular thyme if unavailable.
• For a sharper taste, try substituting sharp cheddar in place of white cheddar.
• To make the jam smoother, gently mash the blueberries during simmering.
• Grill sandwiches in a non-stick pan if you don’t have a cast iron skillet.

Storage

Store leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a skillet over low heat to help restore the crispiness and melt the cheese, or use a toaster oven at 350°F until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just thaw them slightly before cooking and drain any excess liquid if needed to avoid a runny jam.

How do I prevent the bread from getting soggy?

Be generous but balanced with the jam, and cook the sandwiches over medium heat so the bread crisps as the cheese melts. Using thicker bread like sourdough also helps keep it sturdy.

Crispy Blueberry Lemon Thyme Grilled Cheese Recipe

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4.4 from 80 reviews

This Crispy Blueberry Grilled Cheese recipe combines a sweet and tangy homemade blueberry lemon thyme jam with melty white cheddar and mozzarella cheeses, all sandwiched between golden, buttery sourdough bread. Grilled in a cast iron skillet to achieve a perfectly crisp crust, it’s a creative twist on a classic comfort food with a burst of fresh, bright flavor.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. 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 the mixture to a boil, then reduce heat to medium-low and simmer for 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, then let the jam cool for 10 minutes.
2. Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread the blueberry lemon thyme jam evenly onto each slice. Sprinkle shredded white cheddar and mozzarella cheese over the jam. Top with the remaining 4 slices of bread to form sandwiches. Be generous with the jam for a nicely sweet and tangy flavor.
3. 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 bottom is golden, then flip and cook for another 2-3 minutes until the bread is golden and the cheese is melted. Repeat with remaining butter and sandwiches.
4. Finish and Serve: Cut each sandwich in half. Sprinkle flaky sea salt and extra lemon thyme leaves on top for an aromatic finish and a delightful burst of fresh flavor.

Notes

• Use fresh sourdough bread slices about 1/4 inch thick for the best texture.
• Be generous with the blueberry jam to balance the savory cheese flavors with a sweet and tangy kick.
• Using a cast iron skillet helps achieve a beautifully crispy and golden crust.
• Covering the pan while grilling helps melt the cheese evenly.
• Sprinkle flaky sea salt and fresh thyme at the end to enhance the flavor and aroma.
• Leftover jam can be stored in an airtight container in the refrigerator for up to one week.

Keywords: blueberry grilled cheese, blueberry jam, grilled cheese sandwich, lemon thyme jam, sourdough grilled cheese, cheesy sandwich, sweet and savory sandwich