Description
This Blueberry White Cheddar Grilled Cheese combines the sweetness of fresh blueberries and lemon-infused jam with the savory, melty goodness of white cheddar and mozzarella cheeses, all sandwiched between buttery, crisp sourdough bread. It’s a perfect balance of sweet and salty flavors, elevated with a hint of lemon thyme for a gourmet twist on the classic grilled cheese sandwich.
Ingredients
For the Blueberry Lemon Thyme Jam
- 1 pint fresh blueberries
- ¼ cup granulated sugar
- 1 lemon, juiced
- 1 small bunch lemon thyme sprigs, tied in kitchen twine
For the Sandwiches
- 8 slices sourdough bread, ¼” thick
- 4 oz white cheddar cheese, shredded
- 4 oz block mozzarella cheese, shredded
- 4 tbsp butter
- flaky sea salt, for topping
Instructions
- Make the Blueberry Jam: In a 2-quart saucepan over medium-high heat, combine the fresh blueberries, granulated sugar, lemon juice, and the tied lemon thyme sprigs. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes. Afterward, lower the heat to low and continue to simmer for another 10 minutes, stirring frequently until the jam thickens. Remove the lemon thyme sprigs and allow the jam to cool for about 10 minutes.
- Assemble the Sandwiches: Lay out 4 slices of sourdough bread. Generously spread the cooled blueberry lemon thyme jam onto each slice. Then evenly distribute the shredded white cheddar and mozzarella cheeses on top. Close the sandwiches with the remaining 4 slices of bread to form 4 sandwiches.
- Cook the Sandwiches: Heat a 12-inch cast iron skillet over medium heat. Add 2 tablespoons of butter and let it melt completely. Place two of the sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bottom is golden brown. Carefully flip the sandwiches and cook for another 2-3 minutes until the other side is golden and the cheese is melted. Adjust the heat as needed to prevent the bread from burning.
- Repeat Cooking: Remove the cooked 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.
- Serve: Cut the sandwiches in half and sprinkle with flaky sea salt and extra fresh lemon thyme leaves for garnish. Serve warm and enjoy!
Notes
- Use ripe, fresh blueberries for the best flavor in the jam.
- Make sure to shred the cheese finely to help it melt evenly inside the sandwich.
- Butter the pan, not the bread, for an even, crispy crust.
- Adjust the heat while cooking to avoid burning the bread before the cheese melts completely.
- Leftover jam can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American
