Crispy Blueberry Lemon Thyme Grilled Cheese Sandwiches Recipe
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.
- 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
