Description
A crispy, buttery grilled cheese filled with melty mozzarella and sharp white cheddar, layered with a sweet-tart blueberry lemon thyme jam. This sandwich balances savory richness with bright fruit flavor for a unique twist on a comfort food classic.
Ingredients
Juice of 1 lemon
1/4 cup sugar
1 pint fresh blueberries
1 bundle lemon thyme (tied with kitchen twine)
Flaky sea salt, for finishing
8 slices sourdough bread (about 1/4-inch thick)
4 oz mozzarella cheese, shredded
4 oz white cheddar cheese, grated
4 tbsp butter
Instructions
- In a 2-quart saucepan over medium-high heat, combine blueberries, sugar, lemon juice, and the bundled lemon thyme.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes.
- Lower the heat to low and continue cooking for another 10 minutes, stirring often, until the mixture becomes thick and jam-like.
- Remove and discard the thyme bundle and allow the blueberry jam to cool for about 10 minutes.
- Lay out 4 slices of sourdough bread and spread the blueberry jam evenly over each slice.
- Top the jam with shredded mozzarella and grated white cheddar.
- Place the remaining bread slices on top to form sandwiches.
- Heat a large skillet or cast iron pan over medium heat and melt 2 tablespoons of butter.
- Add two sandwiches to the skillet, cover with a lid, and cook for 2–3 minutes until the bottom is golden brown.
- Flip and cook another 2–3 minutes until the bread is crisp and the cheese is melted.
- Remove the sandwiches, melt the remaining butter in the skillet, and repeat with the remaining sandwiches.
- Cut sandwiches in half, sprinkle lightly with flaky sea salt, and serve warm.
Notes
Frozen blueberries can be used; simmer slightly longer to reduce excess moisture.
Blackberries or raspberries make good substitutes for blueberries.
Gruyere, fontina, or mild provolone can replace the cheeses for a different flavor.
If lemon thyme is unavailable, use regular thyme with a little lemon zest.
Spreading mayonnaise on the outside of the bread instead of butter creates an evenly golden crust.
Leftover blueberry jam can be stored in an airtight container in the refrigerator for up to 1 week.
Cooked sandwiches are best eaten fresh but can be refrigerated up to 2 days and reheated in a 350°F oven for about 10 minutes.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
