Introduction

This Crispy Blueberry Grilled Cheese is a delicious twist on a classic comfort food. Sweet and tangy blueberry lemon thyme jam pairs perfectly with melted white cheddar and mozzarella on crunchy sourdough bread. It’s an irresistible combination that’s easy to prepare and sure to impress.

The image shows a grilled sandwich cut in half and stacked, with two thick slices of golden-brown toasted bread on the top and bottom layers, each slice crispy with a textured surface. Inside, the middle layer is gooey melted white cheese spilling out slightly, mixed with whole blueberries that add dark purple color and juicy texture. The sandwich is topped with coarse white salt and small green herb leaves scattered over the top slice. Around the sandwich, a few fresh blueberries and green herbs are placed on a crumpled white paper, all set on a white marbled surface with a blurred wooden bowl of blueberries in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Prepare the Blueberry Lemon Thyme Jam by combining the fresh blueberries, white sugar, lemon juice, and 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 about 10 minutes. Lower the heat to low and simmer for another 10 minutes, stirring often, until the jam thickens. Remove and discard the lemon thyme bundle and let the jam cool for 10 minutes before using.
Step 2: Assemble the Sandwiches. Lay out 4 slices of sourdough bread and spread the blueberry lemon thyme jam evenly on each slice. Sprinkle the white cheddar and mozzarella cheeses over the jam. Top with the remaining 4 slices of bread to form sandwiches. Being generous with the jam adds a nice sweet and tangy flavor.
Step 3: 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 golden on the bottom, then flip and cook another 2-3 minutes until the bread is golden and the cheese melted. Adjust heat to prevent burning. Transfer sandwiches to a cutting board, add remaining 2 tablespoons of butter to the skillet, and repeat with the remaining sandwiches.
Step 4: Finish and Serve. Cut each sandwich in half and sprinkle with flaky sea salt and extra lemon thyme leaves if desired for an aromatic, flavorful finish.

Tips & Variations

Use freshly grated cheeses for better melting and flavor balance.
Swap sourdough for a sturdy whole grain or country white bread if preferred.
Add a pinch of black pepper or chili flakes to the jam for a subtle kick.
Try substituting lemon thyme with regular thyme or rosemary if unavailable.

Storage

Store leftover sandwiches wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispness or in a toaster oven. The blueberry jam can be stored separately in an airtight container in the fridge for up to 1 week.

How to Serve

The image shows a toasted sandwich cut into three pieces placed on a wooden board. Each piece has a golden-brown crust with visible crispy texture and pockets of melted dark purple blueberry jam spread unevenly on top. Inside the sandwich, there is a layer of creamy melted white cheese, and hints of fresh green herbs are sprinkled on the surface. Scattered fresh blueberries and green herb sprigs are placed around the board, and a white bowl filled with thick dark purple blueberry jam is next to the board on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the jam?

Yes, frozen blueberries work well. Just thaw them slightly before cooking, and the jam may require a bit more simmering to thicken.

What if I don’t have cast iron skillet?

A heavy-bottomed non-stick or stainless steel skillet will work fine. Just monitor the heat carefully to avoid burning the bread.