Introduction

This Crispy Blueberry Grilled Cheese offers a delightful twist on a classic comfort food. Sweet and tangy blueberry lemon thyme jam pairs beautifully with melted white cheddar and mozzarella on crispy sourdough bread. It’s a perfect balance of savory and fruity flavors for an easy, satisfying meal.

A toasted sandwich cut in half and stacked, each slice showing a golden brown, crispy outer bread layer sprinkled with coarse salt and small green thyme leaves, inside melted creamy white cheese with visible juicy blueberries embedded within the cheese layer, resting on white parchment paper over a light wooden board, with scattered fresh blueberries and thyme sprigs around it, all arranged on a white marbled surface, 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 blueberries, sugar, lemon juice, and the bundled lemon thyme in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Step 2: Lower the heat to low and simmer the jam for another 10 minutes, stirring frequently until thickened. Remove and discard the lemon thyme bundle, then let the jam cool for 10 minutes.
Step 3: Lay out 4 slices of sourdough bread and spread the cooled blueberry 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.
Step 4: Heat 2 tablespoons of butter in a 12-inch cast iron skillet over medium heat. Place two sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bread is golden, then flip and cook another 2-3 minutes until golden and the cheese is melted. Adjust heat to prevent burning.
Step 5: Transfer sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat the cooking process with the remaining two sandwiches.
Step 6: Cut each sandwich in half and finish with a sprinkle of flaky sea salt and extra lemon thyme leaves if desired for an aromatic touch.

Tips & Variations

For extra flavor, try adding a thin layer of cream cheese under the blueberry jam for creaminess.
If fresh lemon thyme isn’t available, substitute with regular thyme or a small amount of lemon zest mixed into the jam.
Use a mix of your favorite cheeses such as gouda or fontina for a different melt and flavor profile.
To make the jam ahead, refrigerate in a sealed jar for up to 5 days before assembling sandwiches.

Storage

Store any leftover sandwiches wrapped tightly in foil or airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a toaster oven to help maintain crispiness without sogginess.

How to Serve

The image shows a grilled sandwich cut into two halves on a white marbled surface. The sandwich has two golden brown toasted bread slices with visible texture and sesame seeds on the crust edges. Inside, there is a layer of melted creamy white cheese mixing with a layer of dark purple blueberry filling that looks juicy and fresh. Small coarse salt crystals and sprigs of fresh green thyme are sprinkled on top of the sandwich and around it. Nearby, there are a few fresh blueberries and small wooden bowls filled with more blueberries and coarse salt. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries to make the jam. Just thaw them first and drain any excess liquid to avoid a runny jam.

What cheese works best for melting in this sandwich?

White cheddar and mozzarella are great for meltiness and flavor balance, but feel free to experiment with other melty cheeses like fontina, gouda, or Monterey Jack.

Crispy Blueberry Lemon Thyme Grilled Cheese Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

This Crispy Blueberry Grilled Cheese is a delightful twist on the classic grilled cheese sandwich, featuring a homemade blueberry lemon thyme jam that adds a sweet and tangy flavor. The combination of white cheddar and mozzarella cheese melted between slices of sourdough bread creates a perfectly crispy and gooey comfort food treat, enhanced with a sprinkle of flaky sea salt and fresh lemon thyme for an aromatic finish.

Author: Lila
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 tablespoons butter
Flaky sea salt, for finishing

Instructions

Prepare the Blueberry Lemon Thyme Jam: Combine fresh blueberries, white sugar, lemon juice, and bundled lemon thyme in a 2-quart saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Lower heat to low and continue simmering 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.
Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Spread the cooled blueberry lemon thyme jam evenly on each slice. Sprinkle grated white cheddar and shredded mozzarella cheeses over the jam. Top each with the remaining 4 slices of bread to form sandwiches. Be generous with the jam for a nicely sweet and tangy flavor.
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 on the bottom, then flip and cook for another 2-3 minutes until golden and cheese is melted. Adjust heat to prevent burning. Transfer cooked sandwiches to a cutting board, add the remaining 2 tablespoons butter to the skillet, and repeat the process with the remaining sandwiches.
Finish and Serve: Cut each sandwich in half. Top with a sprinkle of flaky sea salt and extra fresh lemon thyme leaves for an aromatic and flavorful finish.

Notes

Use fresh blueberries for the best flavor in the jam.
Adjust the amount of butter used for grilling to your preference for crispiness.
Be careful with the heat to avoid burning the bread while allowing cheese to melt completely.
Fresh lemon thyme can be substituted with regular thyme if unavailable, but lemon thyme adds a unique citrus aroma.
This sandwich is best enjoyed immediately while hot and crispy.

Keywords: blueberry grilled cheese, blueberry jam sandwich, lemon thyme jam, sourdough grilled cheese, sweet and savory sandwich