Introduction

This Crispy Blueberry Grilled Cheese combines the sweetness of homemade blueberry lemon thyme jam with melty white cheddar and mozzarella for a delightful twist on a classic comfort food. The vibrant flavors and crispy sourdough crust make it an irresistible treat for any time of day.

The image shows a grilled sandwich cut in half and stacked, revealing two layers of golden-brown toasted bread with a crispy texture. Between the bread layers, there are melted white cheese and dark purple blueberries scattered throughout. The sandwich is sprinkled with coarse sea salt and small green herb sprigs on top and around it. The sandwich sits on a piece of parchment paper placed on a wooden board, with several fresh blueberries and herb sprigs scattered on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the blueberry lemon thyme jam by combining fresh blueberries, white sugar, lemon juice, and the bundled lemon thyme in a 2-quart saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for about 10 minutes. Lower heat to low and simmer for another 10 minutes, stirring often, until thickened. Remove and discard the lemon thyme bundle. Let the jam cool for 10 minutes.
Step 2: Lay out 4 slices of sourdough bread and spread the cooled jam evenly on each. Sprinkle grated white cheddar and shredded mozzarella over the jam, then top with the remaining 4 slices of bread to form sandwiches. Be generous with the jam for a sweet and tangy flavor.
Step 3: Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Place two sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bottom is golden, then flip and cook another 2-3 minutes until the bread is golden and cheese melted. Adjust heat as needed to avoid burning. Remove sandwiches, add the remaining 2 tablespoons of butter to the skillet, and repeat with the other two sandwiches.
Step 4: Cut each sandwich in half and sprinkle flaky sea salt and extra lemon thyme leaves on top if desired for a fresh, aromatic finish.

Tips & Variations

Use fresh lemon thyme for the brightest flavor or substitute with regular thyme if unavailable.
For a richer jam, you can add a splash of balsamic vinegar while simmering.
Try adding a thin layer of creamy goat cheese inside the sandwich for extra tanginess.
Use a nonstick skillet if you don’t have a cast iron pan, but adjust heat carefully to avoid burning.

Storage

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve crispiness and ensure cheese melts evenly. The blueberry jam can be stored separately in the fridge for up to a week.

How to Serve

The image shows a toasted sandwich cut diagonally into two halves placed on a white marbled surface. Each slice of bread is golden brown with a crispy texture and visible oat seeds on the crust edges. Between the slices, there are two distinct layers: a melted white cheese layer on top that appears creamy and gooey, and beneath it, a dark purple layer of blueberry filling with some whole blueberries visible. The sandwich is garnished with coarse salt flakes and fresh green thyme sprigs on top. Around the sandwich, there are fresh blueberries scattered, small thyme sprigs, and small wooden bowls holding blueberries and salt. The lighting highlights the texture of the bread and the glossy shine of the melted cheese and blueberries. 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. Thaw them first and drain any excess liquid to prevent the jam from becoming too watery.

What kind of bread works best for this sandwich?

Sourdough is ideal because of its sturdy texture and tangy flavor, but you can substitute with other hearty breads like country white or rye for a different twist.

Crispy Blueberry Grilled Cheese Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

This Crispy Blueberry Grilled Cheese sandwich is a delightful twist on the classic comfort food, featuring a sweet and tangy homemade blueberry lemon thyme jam paired with gooey white cheddar and mozzarella cheeses, all grilled to crispy perfection in a cast iron skillet. The combination of fresh blueberries, lemon, and aromatic thyme adds a refreshing flavor, making this a perfect gourmet snack or brunch option.

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

Ingredients

Scale

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

Prepare the Blueberry Lemon Thyme Jam: Combine 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 the 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 is thickened. Remove and discard the lemon thyme bundle. Allow the jam to cool for 10 minutes before using.
Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread the cooled blueberry lemon thyme jam evenly onto each slice. Sprinkle the white cheddar and mozzarella cheeses generously over the jam. Top with the remaining 4 slices of bread to form sandwiches, pressing lightly to secure.
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 carefully flip the sandwiches, cooking for another 2-3 minutes or until the other side is golden and the cheese is melted. Adjust the heat as needed to prevent burning. Transfer the 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 lemon thyme leaves over the sandwiches for a fragrant and flavorful finish. Serve immediately for the best texture and taste.

Notes

Use fresh blueberries for the best flavor in the jam.
Be generous with the jam to achieve a nice balance of sweet and tangy flavors in the sandwich.
Adjust butter quantity as needed for crispiness and browning but avoid excess for a lighter sandwich.
Covering the skillet helps the cheese melt evenly inside the sandwiches.
Flaky sea salt adds a nice finishing touch but can be omitted for a lower sodium option.
Use a cast iron skillet or heavy-bottomed pan for optimal crust formation and even cooking.

Keywords: grilled cheese, blueberry jam, lemon thyme, sourdough, white cheddar, mozzarella, sandwich, crispy, sweet and savory