Crispy Blueberry Lemon Thyme Grilled Cheese Sandwich Recipe
This Crispy Blueberry Grilled Cheese combines the sweet and tangy flavors of homemade blueberry lemon thyme jam with creamy white cheddar and mozzarella cheeses, all sandwiched between slices of toasted sourdough bread. Cooked to golden perfection in a cast iron skillet with butter, these sandwiches offer a delightful balance of crispy texture and gooey cheese, finished with a sprinkle of flaky sea salt and fresh thyme for a refreshing aromatic twist.
- 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 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
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
- Extra lemon thyme leaves (optional, for garnish)
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 about 10 minutes. Lower the heat to low and continue to simmer, stirring frequently, until the jam thickens, about another 10 minutes. Remove and discard the lemon thyme bundle. Let the jam cool for 10 minutes before using.
- Assemble the Sandwiches: Lay out 4 slices of sourdough bread and spread a generous layer of 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 slices of bread to form sandwiches, pressing gently to secure.
- 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 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 another 2-3 minutes until the bread is golden and the cheese has melted. Adjust heat as necessary to avoid burning. Transfer cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat the process with the remaining two sandwiches.
- Finish and Serve: Cut each sandwich in half. Sprinkle flaky sea salt and extra fresh lemon thyme leaves on top for a fragrant and flavorful finish. Serve warm and enjoy the perfect balance of sweet, tangy, and savory flavors with a crispy texture.
Notes
- Use fresh, ripe blueberries for the best flavor in the jam.
- Adjust the amount of sugar in the jam to your preferred level of sweetness.
- Make sure to use a good quality sourdough bread for a sturdy sandwich that crisps well.
- Cooking the sandwiches on medium heat prevents burning while ensuring the cheese is thoroughly melted.
- Optional: Add a dash of black pepper or a pinch of chili flakes to the jam for a spicy twist.
- Serve with a side of fresh salad or sweet potato fries for a complete meal.
Keywords: blueberry grilled cheese, blueberry jam, lemon thyme, sourdough grilled cheese, fruit jam sandwich, sweet and savory sandwich
