Crispy Blueberry Lemon Thyme Grilled Cheese Sandwich Recipe
This Crispy Blueberry Grilled Cheese sandwich combines the sweet, tangy flavors of homemade blueberry lemon thyme jam with a melty blend of white cheddar and mozzarella cheeses, all grilled to golden perfection on sourdough bread. The unique jam adds a fresh fruity twist to the classic grilled cheese, making it an irresistible treat perfect for brunch or a comforting snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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 cheese, grated
- 4 oz whole mozzarella cheese, shredded
- 4 tbsp butter
- Flaky sea salt, for finishing
Instructions
- Prepare the Blueberry Lemon Thyme Jam: In a 2-quart saucepan over medium-high heat, combine the fresh blueberries, white sugar, lemon juice, and the bundled lemon thyme. 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, stirring often, for another 10 minutes until thickened. Remove and discard the lemon thyme bundle, then allow the jam to cool for 10 minutes.
- Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread the cooled blueberry lemon thyme jam evenly onto each slice. Sprinkle the grated white cheddar and shredded mozzarella cheeses over the jam. Top with the remaining 4 bread slices to form four sandwiches. Being generous with the jam enhances the sweet and tangy flavor balance.
- Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter, letting it melt. Place two assembled sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook for another 2-3 minutes until the other side is golden and the cheese is melted. Adjust the heat as needed to prevent burning. Transfer the sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat with the remaining two sandwiches.
- Finish and Serve: Cut each grilled sandwich in half. Sprinkle flaky sea salt on top and garnish with extra fresh lemon thyme leaves for an aromatic and flavorful finish. Serve warm and enjoy the delightful combination of crispy bread, melted cheese, and fruity jam.
Notes
- Use a cast iron skillet for even heat distribution and a crispy crust.
- Adjust the amount of blueberry jam to your sweetness preference.
- Fresh lemon thyme can be substituted with regular thyme if unavailable but will change the flavor profile slightly.
- Butter helps achieve a golden crisp exterior—use unsalted for better control of saltiness.
- Serve immediately for best texture; leftovers may lose crispness when reheated.
Keywords: blueberry grilled cheese, blueberry jam sandwich, lemon thyme jam, cheesy sandwich, sourdough grilled cheese
