Crispy Blueberry Lemon Thyme Grilled Cheese Recipe

Introduction

This Crispy Blueberry Grilled Cheese is a delightful twist on a classic comfort food. Featuring a homemade blueberry lemon thyme jam paired with melted white cheddar and mozzarella, it balances sweet, tangy, and savory flavors with a perfectly crunchy crust.

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

1. Step 1: Prepare the Blueberry Lemon Thyme Jam. Combine the blueberries, 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 simmer another 10 minutes, stirring often, until thickened. Remove and discard the thyme bundle. Let the jam cool for 10 minutes.
2. Step 2: Assemble the sandwiches. Lay out 4 slices of bread and spread the cooled jam evenly on each. Sprinkle the white cheddar and mozzarella over the jam. Top with the remaining 4 bread slices to form sandwiches.
3. Step 3: Grill the sandwiches. Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Place two sandwiches in the skillet, cover with a lid, and cook for 2-3 minutes until golden. Flip and cook another 2-3 minutes until golden and cheese is melted. Adjust heat to prevent burning. Transfer finished sandwiches to a cutting board, add remaining 2 tablespoons of butter to the skillet, and repeat with the remaining sandwiches.
4. Step 4: Finish and serve. Cut each sandwich in half and sprinkle with flaky sea salt and extra lemon thyme leaves if desired for an aromatic touch.

Tips & Variations

• Use a mix of cheeses like gouda or fontina to vary flavor while keeping meltiness.
• For a vegan version, substitute butter with plant-based spread and use vegan cheese.
• Try adding a pinch of black pepper or a drizzle of honey for a different flavor twist.
• If fresh lemon thyme isn’t available, dried thyme can be used but reduce quantity to avoid overpowering.

Storage

Store any leftover sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat in a skillet over low heat to maintain crispiness and ensure cheese melts evenly. The blueberry lemon thyme jam can be refrigerated in an airtight container for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blueberry lemon thyme jam ahead of time?

Yes, the jam can be prepared up to a week in advance and stored in the refrigerator. Just be sure to let it cool completely before refrigerating.

What breads work best for this grilled cheese?

Sourdough is ideal for its sturdy texture and tangy flavor, but you can also use rustic white bread or rye for a different taste profile.

Crispy Blueberry Lemon Thyme Grilled Cheese Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

This Crispy Blueberry Grilled Cheese recipe combines a tangy homemade blueberry lemon thyme jam with rich white cheddar and mozzarella cheeses, all sandwiched between perfectly toasted sourdough bread. The sweet and savory flavor contrast, along with the crispy, buttery exterior, makes this sandwich an irresistible treat perfect for brunch or a comforting snack.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Sandwich

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

Instructions

1. Prepare the Blueberry Lemon Thyme Jam: Combine fresh blueberries, white sugar, lemon juice, and a 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 thickened. Remove and discard the lemon thyme bundle, and allow the jam to cool for 10 minutes before use.
2. Assemble the Sandwiches: Lay out 4 slices of sourdough bread and evenly spread the blueberry lemon thyme jam 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 four sandwiches, ensuring the jam is applied generously for a sweet and tangy flavor.
3. Grill the Sandwiches: Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter. Place two assembled sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook for another 2-3 minutes until the bread is golden and the cheese melts. Adjust heat as needed to avoid burning. Transfer cooked sandwiches to a cutting board, add the remaining 2 tablespoons of butter to the skillet, and repeat the process with the remaining sandwiches.
4. Finish and Serve: Cut each sandwich in half. Sprinkle flaky sea salt on top and optionally garnish with extra fresh lemon thyme leaves for an aromatic finishing touch. Serve warm for the best flavor and texture experience.

Notes

• You can use fresh or frozen blueberries for the jam depending on availability.
• Adjust sugar in the jam to taste if you prefer a less sweet or more tart flavor.
• Using a cast iron skillet helps achieve an evenly crispy grilled cheese sandwich.
• Keep the heat moderate to avoid burning the bread while ensuring the cheese melts thoroughly.
• Sprinkling flaky sea salt on the finished sandwich enhances the flavor contrast.

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