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Crispy Blueberry Grilled Cheese Recipe

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4.6 from 149 reviews

This Crispy Blueberry Grilled Cheese combines the sweet and tangy flavors of homemade blueberry lemon thyme jam with melted mozzarella and white cheddar cheeses. The sandwich is pan-grilled to golden perfection, creating a delightful contrast of crispy bread and gooey cheese, elevated by a sprinkle of flaky sea salt and fresh lemon thyme.

Ingredients

Blueberry Lemon Thyme Jam

  • Juice of 1 lemon
  • 1/4 cup white sugar
  • 1 pint fresh blueberries
  • 1 small bundle lemon thyme, tied with kitchen twine

Sandwiches

  • 8 slices sourdough bread, 1/4-inch thick
  • 4 oz mozzarella cheese, shredded
  • 4 oz white cheddar cheese, grated
  • 4 tbsp unsalted butter
  • Flaky sea salt (for finishing)

Instructions

  1. Prepare the Blueberry Lemon Thyme Jam: In a 2-quart saucepan over medium-high heat, combine the fresh blueberries, white sugar, lemon juice, and the bundled lemon thyme. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Lower the heat to low and simmer for another 10 minutes, stirring often until thickened. Remove and discard the lemon thyme bundle. Let the jam cool for 10 minutes before use.
  2. Assemble the Sandwiches: Lay out 4 slices of the sourdough bread. Spread a generous amount of the cooled blueberry lemon thyme jam evenly onto each slice. Sprinkle equal amounts of shredded white cheddar and mozzarella cheese on top of the jam. Top each with the remaining 4 slices of bread to form sandwiches.
  3. Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and add 2 tablespoons of butter, allowing it to melt. Place two assembled 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 bread is golden and cheese has melted. Adjust heat as necessary to prevent burning. Transfer the cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat with the remaining sandwiches.
  4. Finish and Serve: Cut each grilled sandwich in half. Sprinkle with flaky sea salt and garnish with extra lemon thyme leaves if desired for a fragrant, flavorful finish. Serve immediately while warm and melty.

Notes

  • Use fresh blueberries for the best flavor in the jam.
  • Tying the lemon thyme bundle with kitchen twine makes it easy to remove after simmering.
  • Adjust the amount of butter as needed based on skillet size and bread thickness.
  • If you prefer a crispier crust, press down on the sandwiches with a spatula while grilling.
  • Serve immediately for optimal texture and melted cheese consistency.

Find it online: https://ameliameals.com/crispy-blueberry-grilled-cheese-recipe/