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Crispy Blueberry Grilled Cheese Recipe

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★★★★

3.9 from 172 reviews

This Crispy Blueberry Grilled Cheese combines the sweetness of a homemade blueberry lemon thyme jam with the rich flavors of white cheddar and mozzarella cheeses, all sandwiched between perfectly toasted sourdough bread. The result is a beautiful balance of sweet, tangy, and savory flavors with a delightfully crispy texture, perfect for a unique and satisfying meal.

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

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

  1. Prepare the Blueberry Lemon Thyme Jam: In a 2-quart saucepan over medium-high heat, combine fresh blueberries, white sugar, lemon juice, and the bundled lemon thyme. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes. Lower the heat to low and continue to simmer for another 10 minutes, stirring often, until the jam thickens. Remove and discard the lemon thyme bundle. Allow the jam to cool for 10 minutes before using.
  2. Assemble the Sandwiches: Lay out half of the sourdough bread slices. Spread the cooled blueberry lemon thyme jam evenly over each slice. Sprinkle the grated white cheddar and shredded mozzarella cheeses over the jam. Top each with the remaining 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 add 2 tablespoons of butter, letting it melt. Place two sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bread is golden brown on the bottom, then carefully flip and cook for another 2-3 minutes or until golden and the cheeses are melted. Adjust heat as needed to prevent 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 sandwiches.
  4. Finish and Serve: Cut each grilled sandwich in half. Sprinkle with flaky sea salt and optionally garnish with extra fresh lemon thyme leaves for an aromatic and flavorful finish. Serve immediately and enjoy.

Notes

  • You can substitute lemon thyme with regular thyme and add a bit of lemon zest if lemon thyme is unavailable.
  • Adjust the sugar in the jam according to the sweetness of your blueberries and your personal preference.
  • Use a cast iron skillet or a heavy-bottomed pan for even heat and the best crispy crust.
  • Make sure to cover the skillet while grilling to help melt the cheese thoroughly.
  • For a gluten-free version, use gluten-free bread slices.

Keywords: blueberry jam, grilled cheese, blueberry grilled cheese, lemon thyme, sourdough sandwich, crispy grilled cheese

Find it online: https://foodiecara.com/crispy-blueberry-grilled-cheese-recipe/