Crispy Blueberry Grilled Cheese Recipe
This Crispy Blueberry Grilled Cheese sandwich blends the sweet and tangy flavors of homemade blueberry lemon thyme jam with melty mozzarella and sharp white cheddar cheeses, all sandwiched between golden, buttery sourdough bread. The sandwich is pan-grilled to perfection in a cast iron skillet, resulting in a crisp exterior and gooey, flavorful interior—a delightful twist on the classic grilled cheese perfect for brunch or a comforting snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
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, tied with kitchen twine
For the Sandwiches
- 8 slices sourdough bread, 1/4-inch thick
- 4 oz mozzarella cheese, shredded
- 4 oz white cheddar cheese, grated
- 4 tbsp unsalted butter (preferably Kerrygold)
- Flaky sea salt, for finishing
Instructions
- Prepare the Blueberry Lemon Thyme Jam: In a 2-quart saucepan over medium-high heat, combine fresh blueberries, white sugar, lemon juice, and the tied bundle of 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 simmering for another 10 minutes, stirring often until the jam thickens. Remove and discard the lemon thyme bundle, then allow the jam to cool for 10 minutes before assembling the sandwiches.
- Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread a generous amount of the cooled blueberry lemon thyme jam evenly over each slice. Sprinkle shredded white cheddar and mozzarella cheeses on top of the jam. Top with the remaining 4 slices of bread to create four sandwiches, pressing gently to secure.
- Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat, then add 2 tablespoons of butter and let 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 another 2-3 minutes until the bread is golden and the cheese is 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.
- Finish and Serve: Cut each sandwich in half. Sprinkle flaky sea salt and fresh lemon thyme leaves over the top for an aromatic and flavorful finish. Serve warm and enjoy the perfect balance of crispy, sweet, tangy, and cheesy flavors.
Notes
- Be generous with the blueberry jam for the best sweet-tart balance inside your sandwich.
- Use a cast iron skillet for even heat and a nicely crisped bread crust.
- Adjust cooking temperature as needed to avoid burning the bread before the cheese melts.
- Fresh lemon thyme adds a subtle herbal aroma – don’t skip it if available.
- You can substitute sourdough with another sturdy bread, but thin slices work best for even cooking.
Keywords: blueberry grilled cheese, blueberry jam sandwich, grilled cheese recipe, sweet and savory sandwich, lemon thyme jam, sourdough grilled cheese
Find it online: https://www.cheftara.com/crispy-blueberry-grilled-cheese-recipe/
