Description
This delicious Blueberry White Cheddar Grilled Cheese sandwich blends sweet homemade blueberry lemon thyme jam with savory white cheddar and mozzarella cheeses, all melted between crispy sourdough bread slices. It’s a perfect balance of fruity sweetness and cheesy goodness for a unique twist on a classic grilled cheese.
Ingredients
Scale
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
Sandwich
- 8 slices sourdough bread, ¼” thick
- 4 oz white cheddar cheese, shredded
- 4 oz block mozzarella cheese, shredded
- 4 tbsp butter
- flaky sea salt
Instructions
- Make the jam: Combine the blueberries, sugar, lemon juice, and lemon thyme sprigs in a 2-quart saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Reduce heat to low and continue simmering for another 10 minutes until thickened, stirring often. Remove the lemon thyme sprigs and let the jam cool for 10 minutes.
- Assemble sandwiches: Lay out 4 slices of sourdough bread. Spread the cooled blueberry lemon thyme jam evenly on each slice. Sprinkle the shredded white cheddar and mozzarella cheeses on top. Close each sandwich with the remaining 4 slices of bread.
- Cook sandwiches: Heat a 12-inch cast iron skillet over medium heat. Add 2 tablespoons of butter and let it melt. Place two sandwiches in the skillet and cover with a lid. Cook for 2-3 minutes until the bread is golden. Flip the sandwiches and cook for another 2-3 minutes until the bread is golden on both sides and the cheese is melted. Adjust heat as needed to avoid burning.
- Repeat cooking: Transfer the cooked sandwiches to a cutting board. Add the remaining 2 tablespoons of butter to the skillet and repeat the process with the remaining two sandwiches.
- Serve: Cut each sandwich in half. Sprinkle flaky sea salt and extra lemon thyme leaves on top before serving.
Notes
- Use a cast iron skillet or non-stick pan for even cooking and melting.
- If fresh lemon thyme is unavailable, substitute with regular thyme or omit.
- Feel free to adjust the sugar in the jam depending on your sweetness preference.
- To prevent soggy bread, ensure the jam cools before spreading.
- For a crispier crust, add an extra tablespoon of butter when cooking.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
