Introduction

This Crispy Blueberry Grilled Cheese is a delightful twist on the classic comfort food. Combining sweet and tangy blueberry lemon thyme jam with rich cheddar and mozzarella creates a perfect balance of flavors that’s crispy, melty, and utterly delicious.

A grilled sandwich cut in half, showing two layers: the outer layer is golden brown toasted bread with a slightly crispy texture, topped with coarse sea salt and sprigs of fresh green thyme; the inner layer has melted creamy white cheese and a thick spread of dark purple blueberries, some whole and some slightly oozing. The sandwich is placed on white marbled texture, surrounded by fresh blueberries and small thyme leaves, with two small wooden bowls nearby, one containing blueberries and the other coarse salt. 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: Combine the 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 the heat to medium-low and simmer for 10 minutes.
Step 2: 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 let the jam cool for 10 minutes.
Step 3: Lay out 4 slices of sourdough bread. Spread the cooled blueberry lemon thyme jam evenly onto each slice. Sprinkle grated white cheddar and shredded mozzarella over the jam. Top with the remaining 4 bread slices to form sandwiches.
Step 4: 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 is melted. Adjust heat as needed to avoid burning.
Step 5: Transfer cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat cooking with the remaining two sandwiches.
Step 6: Cut each sandwich in half, sprinkle with flaky sea salt and extra lemon thyme leaves if desired, then serve immediately.

Tips & Variations

Use day-old sourdough bread for extra crispiness when grilled.
For a stronger herbal flavor, finely chop some lemon thyme and mix it into the jam before spreading.
Substitute mozzarella with fontina or gouda for a different cheese profile.
If fresh blueberries aren’t available, frozen ones can be used but thaw first and drain any excess liquid.

Storage

Store any leftover sandwiches wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the bread crispy and the cheese melted. The blueberry jam can be kept in a sealed jar in the fridge for up to a week.

How to Serve

The image shows a grilled sandwich cut diagonally into two halves stacked on top of each other on a white marbled surface. The sandwich has two layers of golden brown toasted bread with a slightly crispy texture covered in large salt crystals. Inside, there is a thick layer of melted creamy white cheese mixed with whole fresh blueberries that show dark blue and purple colors. Small green herb leaves are scattered inside and around the sandwich, adding a fresh touch. In the background, there is a white bowl filled with blueberries. The scene is bright and fresh, with a clean white marbled surface underneath the sandwich and a few loose blueberries and herbs spread around. On top of the sandwich, there is a small sprig of green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blueberry jam ahead of time?

Yes, the blueberry lemon thyme jam can be made several days in advance and refrigerated. Just bring it to room temperature or warm slightly before assembling the sandwiches.

What’s the best cheese combination for grilled cheese?

A mix of a sharp cheese like white cheddar with a melting cheese such as mozzarella offers both great flavor and texture, making the sandwich gooey and flavorful without overpowering the jam.

Crispy Blueberry Lemon Thyme Grilled Cheese Sandwiches Recipe

Print Recipe

★★★★★

4.5 from 95 reviews

This Crispy Blueberry Grilled Cheese sandwich features a delightful homemade blueberry lemon thyme jam paired with melted white cheddar and mozzarella cheeses, all sandwiched between golden, buttery sourdough bread. The combination of sweet, tangy jam and savory cheeses grilled to perfection makes this a unique and irresistible comfort food twist.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Frying
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, shredded
4 oz whole mozzarella cheese, shredded
4 tbsp butter
Flaky sea salt, for finishing

Instructions

Prepare the Blueberry Lemon Thyme Jam: Combine 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 10 minutes. Lower heat to low and continue simmering for another 10 minutes, stirring often until thickened. 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. Spread a generous amount of the cooled blueberry lemon thyme jam evenly on each slice. Sprinkle shredded white cheddar and mozzarella cheeses over the jam. Top with the remaining 4 slices of bread to form sandwiches.
Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat. 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. Flip the sandwiches and cook another 2-3 minutes until the bread is golden and cheese is melted. Adjust heat to prevent burning. Transfer sandwiches to a cutting board, add the remaining 2 tablespoons butter to the skillet, and repeat with the remaining sandwiches.
Finish and Serve: Cut each sandwich in half and sprinkle with flaky sea salt and optional extra lemon thyme leaves for aroma and added flavor. Serve immediately while warm and crispy.

Notes

Use ripe, fresh blueberries for the best flavor in the jam.
Adjust the amount of jam to your taste; more jam makes the sandwich sweeter and tangier.
Cooking with a lid helps the cheese melt evenly inside the sandwich.
If you don’t have lemon thyme, regular thyme can be used, but lemon thyme gives a distinctive citrusy aroma.
Serve the sandwiches immediately for best crispiness, as they can lose crunch if left to sit.

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